Peel and devein the shrimp, then cook them in boiling water or sauté them in a pan until they are opaque and cooked through.
Dice the avocado and toss it with the cooked shrimp in a large bowl.
Add diced tomatoes, sliced red onion, chopped cilantro, and a squeeze of fresh lime juice.
Prepare the dressing by whisking together olive oil, white wine vinegar, Dijon mustard, and a pinch of salt and pepper.
Drizzle the dressing over the salad and gently toss to coat all the ingredients.
Serve the Shrimp and Avocado Salad chilled or at room temperature, garnished with additional cilantro or a sprinkle of paprika, if desired.

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