Prep the shrimp: If using cooked shrimp, pat them dry and set aside. If using raw, season with salt, pepper, and smoked paprika. Heat a skillet over medium-high, add butter or oil, and cook shrimp 1–2 minutes per side until pink and opaque. Transfer to a plate to cool.

Make the dressing: In a small bowl, whisk olive oil, lime juice, honey, garlic, cumin, salt, and pepper. Adjust acidity or sweetness to taste. You want a bright, slightly tangy balance.

Chop the vegetables: Dice the avocado and cucumber, halve the tomatoes, and slice the red onion thin. If using jalapeño, mince it very fine. Chop cilantro.

Toss the base: In a large mixing bowl, combine cucumber, tomatoes, red onion, jalapeño, and cilantro. Drizzle about two-thirds of the dressing and toss gently to coat.

Add shrimp and avocado: Fold in the cooled shrimp and the diced avocado. Add the remaining dressing and toss carefully so the avocado holds its shape.

Taste and adjust: Add a pinch more salt, a squeeze of lime, or a grind of pepper if needed. The flavors should be bright and clean.

Serve: Spoon over mixed greens or butter lettuce, or serve as-is with lime wedges on the side. Eat right away for the best texture.