Prepare the Vegetables: Wash and chop cucumbers, cherry tomatoes, and red onion into bite-sized pieces.

Sauté the Shrimp: In a skillet over medium-high heat, sauté shrimp in olive oil for 2-3 minutes per side until pink and opaque.

Whisk the Dressing: In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper.

Combine the Ingredients: In a large bowl, mix cucumbers, tomatoes, red onion, cooled shrimp, and avocado (if using). Pour dressing over and toss gently.

Chill for Flavor: Refrigerate salad for 15-30 minutes before serving.

Garnish: Garnish with additional cilantro or avocado slices before serving.