Cook the shrimp: Lightly sauté the shrimp in a skillet with a teaspoon of olive oil over medium-high heat for 2-3 minutes per side until pink and cooked through. Alternatively, use pre-cooked shrimp.

Chill the shrimp: Immediately transfer the cooked shrimp to a plate or bowl and refrigerate to cool completely. Cooling prevents the avocado from warming and becoming mushy.

Prepare the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, chili powder, cumin, salt, and pepper until well combined. The dressing should be thin and **glistening**.

Combine the salad: In a large mixing bowl, gently combine the diced avocados, halved tomatoes, diced red onion, and chopped cilantro.

Dress and serve: Add the cooled shrimp to the vegetable mixture. Pour the dressing over the top and gently fold everything together until just coated. Do not overmix, which can bruise the avocado.

Serve immediately to enjoy the freshest flavor and texture. This salad is best eaten right after preparing, but can be held for up to 1 hour in the refrigerator.