In a medium pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.

In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.

Add the cooked shrimp to the large bowl with the vegetables. Pour the dressing over the salad and gently toss to combine.

Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.