Bring a medium pot of salted water to a boil.

Submerge the shrimp in the boiling water and cook for 2 to 3 minutes until opaque and pink.

Drain the shrimp and immediately transfer to an ice bath for 2 minutes to stop the cooking process.

Pat the chilled shrimp dry and place them in a large mixing bowl.

Add the diced avocado, cucumber, and minced red onion to the bowl.

In a small separate container, whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss gently to combine without mashing the avocado.

Garnish with chopped cilantro and serve immediately.