In a bowl, mix the olive oil, lime juice, lime zest, honey, cumin, garlic powder, salt, and pepper. Add the shrimp to the bowl, tossing gently to coat. Let the shrimp marinate for 15-30 minutes in the refrigerator.
Cook the Shrimp:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until the shrimp is pink and opaque. Remove from heat and set aside to cool slightly.
Assemble the Salad:
In a large salad bowl, combine the avocados, cherry tomatoes, cucumber, red onion, and cilantro. Add the cooked shrimp on top and toss gently to combine.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper. Drizzle the dressing over the salad and toss gently to coat.
Serve & Enjoy:
Serve immediately as a refreshing main dish or side. For added flair, garnish with extra cilantro or a few lime wedges.
Serving and Storage Tips
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