In a medium pot, bring water to a boil over high heat. Add the cooked shrimp and let them simmer for 2-3 minutes just to heat through. Once warm, drain the shrimp and place them in a large mixing bowl. Allow the shrimp to cool slightly while you prepare the other ingredients.

While the shrimp cools, wash and slice the cucumbers, cherry tomatoes, and red onion. Cut the cucumbers into half-moons and the cherry tomatoes into quarters for vibrant bite-sized pieces. Transfer all your chopped veggies into the mixing bowl with the shrimp.

Carefully cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the other ingredients. Dice the avocado into bite-sized pieces and gently mix it with the other ingredients.

In a small bowl, whisk together the olive oil, Dijon mustard, honey, and a pinch of salt and pepper until emulsified, about 30 seconds.

Pour the dressing over the shrimp and vegetable mixture. Gently toss everything together, ensuring all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 15-20 minutes to let the flavors meld beautifully. Serve chilled on a platter or in individual bowls.