In a skillet over medium heat, add olive oil. Cook the shrimp seasoned with salt and pepper until they turn pink and opaque, about 3-5 minutes.

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

In a large bowl, combine cooked shrimp, avocado, tomatoes, cucumber, lime juice, and another drizzle of olive oil. Gently toss to mix.

Season with additional salt or lime juice if needed.

Serve immediately or chill briefly before serving.