Prep the shrimp. Pat shrimp dry with paper towels. Season with a pinch of salt, pepper, and a drizzle of olive oil. This helps them sear quickly and evenly.

Cook the shrimp. Heat a large skillet over medium-high. Add a splash of olive oil, then the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove to a plate to cool slightly.

Make the dressing. In a small bowl, whisk together 3 tablespoons olive oil, zest and juice of 2 limes, minced garlic, cumin, honey (if using), red pepper flakes, and a good pinch of salt and pepper. Taste and adjust acid, sweetness, and seasoning.

Chop the vegetables. Halve the tomatoes. Slice the cucumber into half-moons. Thinly slice the red onion. Roughly chop the cilantro (and any extra herbs you like).

Dice the avocados last. Cut avocados into bite-size cubes just before tossing. This keeps them from browning and getting mushy.

Combine gently. In a large bowl, add shrimp, tomatoes, cucumber, red onion, and herbs. Pour in most of the dressing and toss. Add avocado and fold in carefully to keep pieces intact. Add more dressing as needed.

Season and rest. Taste and add salt, pepper, or extra lime if needed. Let sit for 5–10 minutes so the flavors mingle. The salt will slightly soften the onion and draw out delicious juices.

Serve your way. Spoon over mixed greens, tuck into lettuce cups, or serve as-is with crusty bread. Finish with a final sprinkle of herbs or a crack of black pepper.