Heat a skillet over medium heat and add a tablespoon of olive oil. Season the shrimp with garlic powder, salt, and pepper. Sauté until pink and opaque, about 2-3 minutes per side, then let cool slightly.

In a large mixing bowl, combine the cooked shrimp with diced avocado, halved cherry tomatoes, thinly sliced red onion, and sliced cucumber. Add chopped cilantro and gently toss.

In a separate small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, and a pinch of salt and pepper until well combined.

Pour the dressing over the salad mixture and gently toss to coat all ingredients well, avoiding mashing the avocado.

Transfer your Shrimp Avocado Salad onto serving plates and garnish with extra cilantro or lime wedges. Enjoy immediately.