Prepare the shrimp: Boil lightly salted water, add raw shrimp and cook for 2-3 minutes until pink, then transfer to an ice bath and chop into bite-sized pieces.

Mix vegetables: In a bowl, combine diced avocados, halved tomatoes, chopped onion, diced cucumber, and cilantro/parsley, folding gently.

Make dressing: Whisk lime juice, olive oil, salt, black pepper, garlic powder, and red pepper flakes until emulsified.

Combine: Add shrimp to the vegetable mixture, pour dressing and gently toss.

Serve: Best served immediately, or chill for 30 minutes to enhance flavors.