Heat a skillet over medium heat; add olive oil. Cook shrimp for about 3 minutes per side until they turn pink and opaque. Season with salt and pepper.

While the shrimp cooks, prepare the vegetables: chop avocados, halve cherry tomatoes, and dice cucumber.

In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper to create the dressing.

In a large bowl, combine cooked shrimp with chopped vegetables. Drizzle with dressing and gently toss to combine without mashing the avocados.

Serve immediately on plates or a serving platter. Optionally garnish with fresh cilantro or lime wedges.