Dice the green and red bell peppers into uniform 1/4-inch pieces for even texture throughout the salad. Finely dice the red onion and mince the garlic cloves. Chop the fresh cilantro. Set all prepped vegetables aside in separate small bowls or on a cutting board—this mise en place approach ensures everything is ready to combine smoothly without scrambling mid-assembly.

In a large bowl, combine the cooked shrimp pieces with all the prepped vegetables from Step 1 (peppers, onion, garlic, and cilantro). Toss gently to distribute everything evenly. I like to be gentle when mixing to avoid breaking down the shrimp or crushing the delicate cilantro leaves, which preserves the fresh, bright texture of the salad.

Pour the extra virgin olive oil and fresh lime juice over the shrimp mixture. Sprinkle the salt, black pepper, and chili flakes evenly over the top. Fold everything together gently but thoroughly, ensuring the dressing coats all the ingredients and the seasonings are well distributed. The lime juice and oil will create a light, bright vinaigrette that brings acidity and richness to balance the shrimp and vegetables.

Cut the firm but ripe avocado into 1/2-inch cubes and gently fold them into the salad just before chilling. I add the avocado at this stage rather than earlier to prevent it from breaking down or browning during the chill time. Cover the bowl and refrigerate for at least 1 hour so the flavors meld and the salad becomes properly cold, which enhances the refreshing quality of this dish.

Remove the chilled shrimp salad from the refrigerator and give it a gentle toss to redistribute any pooled dressing. Serve cold in individual bowls or as a bed on crisp greens. The salad is best enjoyed immediately after chilling while the avocado is still perfectly creamy and all components maintain their bright, fresh character.