Prepare the shrimp: Begin by patting the shrimp dry with a paper towel. Season them evenly with sea salt and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 1–2 minutes on each side, just until they turn pink and opaque. Remove from heat and set aside to cool.

Chop the vegetables: While the shrimp are cooling, prep the vegetables. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the avocados into bite-sized pieces and finely chop the fresh cilantro.

Make the lemon dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper. This simple dressing enhances all the natural flavors without overpowering the dish.

Assemble the salad: In a large salad bowl, combine the cucumber, tomatoes, red onion, avocado, and cilantro. Add the cooled shrimp on top. Pour the lemon dressing over the entire salad.

Toss and serve: Gently toss everything together until well combined. Serve immediately for the best flavor and texture.