Thaw pre-cooked shrimp if necessary. Pat the shrimp thoroughly dry with paper towels. (If using raw shrimp, poach in salted water for 2-3 minutes, plunge into an ice bath to cool, then peel, devein, and pat dry).

On a large cutting board, finely dice the red onion, halved or quarter cherry tomatoes, and chop the fresh cilantro. Do not dice the avocados yet.

Place the dried shrimp, tomatoes, onion, and cilantro into a large mixing bowl.

In a separate small bowl or measuring cup, whisk together the fresh lime juice, lime zest, extra virgin olive oil, and the optional honey or agave until the dressing is emulsified.

Add the salt and black pepper to the dressing and whisk again.

Dice the avocados just before assembling the salad to prevent browning. Add the diced avocado to the large bowl with the other ingredients.

Drizzle the entire amount of the lime cilantro dressing over the salad in the large bowl.

Using large salad spoons or a gentle hand, fold the ingredients together gently until coated in the dressing. Be careful not to mash the avocado.

For the best flavor development, chill the salad in the refrigerator for 20-30 minutes before serving.

Serve garnished with an extra sprig of cilantro and a lime wedge. Serve alongside tortilla chips, over lettuce wraps, or as is.