In a medium pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper.
Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
Serve immediately or chill in the refrigerator for 15-30 minutes to let the flavors meld.