1. Prepare the Shrimp: If using raw shrimp, clean and devein. Boil a pot of salted water and cook the shrimp for 3-4 minutes until pink and opaque, or sauté in a pan with olive oil, garlic powder, and salt. If using frozen cooked shrimp, defrost under cold running water and pat dry. Chill the shrimp in the refrigerator for 5-10 minutes before using.
2. Slice and Prepare Vegetables: Wash all produce thoroughly. Slice or dice cucumbers into bite-sized pieces, halve cherry tomatoes, and thinly slice red onion (soak in cold water if needed to reduce pungency). Dice avocado just before serving to prevent browning.
3. Prepare the Dressing: Choose a dressing option and mix its ingredients in a small bowl. For creamy dressing, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and dill. For lemon vinaigrette, combine olive oil, honey, lemon juice, Dijon mustard, salt, and pepper. For spicy dressing, mix lemon juice, cumin, Sriracha, olive oil, mint, salt, and black pepper.
4. Combine Ingredients: In a large bowl, add cucumbers, tomatoes, red onion, and avocado. Gently toss in chilled shrimp to mix ingredients evenly. Gradually pour dressing over the salad, tossing gently to coat.
5. Garnish and Serve: Top the salad with fresh herbs like parsley, dill, or mint. Add a sprinkle of hot pepper flakes if desired. Serve immediately or chill for 10-15 additional minutes for enhanced flavor.