In a skillet over medium heat, add 1 tablespoon of olive oil. Allow it to warm up.

Add the peeled and deveined shrimp to the skillet. Season with garlic powder, salt, and pepper. Cook for about 2-3 minutes on each side until pink and opaque. Remove from heat and let cool slightly.

In a large bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and cilantro. Toss gently to mix.

Once the shrimp have cooled, add them to the bowl with the vegetables.

In a small bowl, whisk together the lime juice, remaining 2 tablespoons of olive oil, and season with salt and pepper to taste.

Pour the dressing over the salad and gently toss to combine.

Serve immediately as a light meal or appetizer, garnished with additional cilantro if desired.