In a medium-sized saucepan, bring salted water to a boil. Add the shrimp and cook for about 3-5 minutes, or until they turn pink and opaque. Drain the shrimp in a colander and set aside to cool.
In a mixing bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro. If desired, add the chopped jalapeño for extra heat.
In a separate small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
Once the shrimp are cool, add them to the mixing bowl with the avocado mixture. Pour the dressing over the salad and gently toss everything together to combine, being careful not to mash the avocados.
Serve immediately on a platter or in individual bowls. Enjoy your fresh Shrimp Avocado Salad!
To prevent the avocados from browning, serve the salad right after preparation.