Start by patting the raw shrimp dry with paper towels. Season them with ½ teaspoon of salt and ¼ teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1½–2 minutes per side until pink and opaque.

Allow the shrimp to cool to room temperature for about 10 minutes. Then transfer them to the refrigerator for an additional 10–15 minutes.

Slice the cucumbers into thin rounds or half-moons. Halve the cherry tomatoes and thinly slice the red onion. Soak the onion in cold water for 5–10 minutes.

Just before assembling, dice the avocado, chop the cilantro and dill, and finely mince the jalapeño if using.

Whisk together the dressing ingredients in a medium bowl until fully emulsified.

In a large mixing bowl, combine the cucumbers, tomatoes, red onion, avocado, cilantro, dill, jalapeño, and cooled shrimp. Pour about two-thirds of the dressing over the top.

Gently toss the salad to ensure it is lightly coated in the dressing without mashing the avocado.

Cover the bowl and refrigerate for 15–30 minutes to allow the flavors to meld.

When ready to serve, garnish with extra fresh herbs, flaky sea salt, and lime or lemon wedges.