If using raw shrimp, bring a pot of water to a boil and add the shrimp. Cook for 2-3 minutes until vibrant pink and opaque, then drain and let them cool. Once cooled, chop them into bite-sized pieces.

In a large mixing bowl, dice the ripe avocados, halve the cherry tomatoes, finely chop the red onion, and dice the cucumber. Add in chopped cilantro or parsley for freshness. Mix the vegetables gently.

In a small bowl, whisk together fresh lime juice, olive oil, salt, black pepper, garlic powder, and red pepper flakes. Aim for a smooth consistency.

Add the chopped shrimp into the bowl with the vegetables. Drizzle the dressing over the mixture, then gently toss everything together using a spatula.

Scoop the finished avocado shrimp salad into bowls for immediate enjoyment, or cover and refrigerate for 30 minutes.