Instructions

• First, bring a pot of water to a boil. You gotta watch it carefully to make sure it's rolling hot before you add shrimp.
• Once boiling, add your shrimp. You’ll notice the steam cues start showing as the shrimp quickly turn pink and opaque. That usually takes about 3-4 minutes.
• Drain the shrimp and rinse 'em under cold water real fast to stop the cooking. This quick release stop in timing keeps them from getting tough.
• Now, in a large bowl, toss together your salad greens, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro. It’s a fresh mess that’s so good already.
• Next, take a small bowl and whisk up your olive oil, lime juice, salt, and pepper till it looks nicely emulsified. This is the dressing that brings the whole thing alive.
• Add that cooked shrimp on top of the salad mix, then drizzle your dressing over it all. You'll wanna toss gently here so you don't mush the avocado.

  Give it a few gentle turns to combine everything nicely without squishing anything. Look for that tender pull where shrimp meets creamy avocado.

  Serve immediately to enjoy all those textures and flavors at their best. This doesn’t hold well for long so eat quick or keep leftovers properly stored.