Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque.

Remove shrimp from the skillet and place on a plate to cool.

In a large mixing bowl, combine the cubed avocado, halved tomatoes, sliced red onion, and chopped cilantro gently.

In a separate bowl, whisk together the dressing ingredients until smooth.

Add cooled shrimp to the salad ingredients and drizzle dressing over the top. Toss gently.

Transfer to a serving dish or individual bowls and serve immediately.