Heat a tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer. Sauté for 2-3 minutes on each side until pink and opaque. Remove from skillet and cool slightly.

Dice the ripe avocados, bell peppers, red onion, and tomatoes into bite-sized pieces. Place in a large mixing bowl.

In a small bowl, combine lime juice, olive oil, salt, and pepper. Whisk until emulsified.

Add cooled shrimp to the bowl with vegetables. Drizzle lime dressing over and gently toss to combine.

Serve immediately or over salad greens. Can also be served with tortilla chips.