1. Start by prepping your shrimp. Rinse and pat them dry. Toss them in a bowl with olive oil, smoked paprika, cumin, salt, and pepper. Let them marinate for about 10 minutes while you prep the salsa.
2. Make the fresh salsa by combining cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, garlic, and honey in a medium bowl. Stir gently and set aside to let the flavors mingle.
3. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the shrimp for about 2 minutes per side until they turn pink and opaque. Don’t overcook—shrimp can get rubbery fast. When done, transfer them to a plate to cool slightly.
4. Dice the avocados just before assembling to keep them fresh and vibrant. If you want to avoid browning, toss the avocado with a bit of lime juice.
5. In a large bowl, combine the cooked shrimp, diced avocado, and fresh salsa. Gently toss everything together to blend the flavors without mashing the avocado.
6. Serve immediately over a bed of mixed greens or romaine lettuce for a refreshing, light meal.

From my experience, the key to success here is timing. I like to prep the salsa first because letting it sit while you cook the shrimp really deepens the flavor. Also, be gentle when mixing the avocado to keep that creamy texture intact—trust me, it’s worth the extra care.