In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for 2-3 minutes per side until pink and opaque.

Remove the shrimp from the skillet and allow them to cool for about 5 minutes, then slice them if desired.

Prepare the vegetables: dice the avocado, halve the cherry tomatoes, and slice the red onion if using.

In a large mixing bowl, combine the avocado, tomatoes, onion, and cilantro.

In a small bowl, whisk together 3 tablespoons of olive oil, lime juice, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper.

Add the cooled shrimp to the bowl with the vegetables, and drizzle the dressing over everything. Toss gently.

Serve immediately, garnishing with cilantro or a squeeze of lime as desired.