If using raw shrimp: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season shrimp lightly with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Let cool completely.

In a small bowl, whisk together 2 tbsp extra virgin olive oil, lime juice, minced garlic, salt, black pepper, and red pepper flakes to make the dressing.

In a large mixing bowl, combine the cooled shrimp, quartered cherry tomatoes, and chopped cilantro.

Pour the dressing over the shrimp mixture and gently toss to combine and coat evenly.

Right before serving, gently fold in the diced avocados to prevent them from mashing.

Taste for seasoning, add more lime juice or salt if desired, and serve immediately.