1. 1. Ensure shrimp are thawed if frozen; pat dry with paper towels. Season with half the salt and pepper.

2. 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Remove from skillet and let cool slightly.

3. 3. Meanwhile, dice avocados and cucumber into uniform cubes. Finely dice red onion and chop cilantro.

4. 4. In a small bowl, whisk together remaining 2 tablespoons olive oil, lime juice, red wine vinegar, Dijon mustard, garlic powder, and remaining salt and pepper until emulsified.

5. 5. In a large mixing bowl, gently combine cooled shrimp, diced avocado, cucumber, red onion, and cilantro.

6. 6. Pour dressing over salad and gently toss until evenly coated. Be careful not to mash the avocado.

7. 7. Serve immediately for best flavor and texture.