In a skillet over medium heat, add a splash of olive oil; sauté the shrimp seasoned with salt and pepper for about 3 minutes until pink.

While shrimp cooks, whisk together lemon juice, minced garlic, and remaining olive oil in a bowl.

Slice avocados in half, remove the pit, and cut into bite-sized pieces; halve the cherry tomatoes.

In a large bowl, combine cooked shrimp, avocado, and tomatoes; pour the dressing over and gently toss to combine.

Adjust seasoning as needed and serve immediately.