Creating this salad is as easy as a summer breeze and just as refreshing. Follow these steps to bring this dish to life:

1. Start by patting the shrimp dry with paper towels, ensuring they’re free of excess moisture.
2. Toss the shrimp with Old Bay seasoning and olive oil, making sure each piece is well-coated.
3. Heat a skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes per side until they’re pink and opaque. Remove from heat and let them cool.
4. In a large bowl, combine the cherry tomatoes, avocado, red onion, celery, and cilantro.
5. Once the shrimp have cooled, add them to the bowl of vegetables.
6. Squeeze the lime juice over the salad, and season with salt and pepper to taste. Toss everything gently to combine.
7. Serve the salad over a bed of mixed greens or your favorite lettuce, ensuring each serving gets a generous helping of shrimp and veggies.

Remember, cooking is about following your senses, just like my abuela taught me. Taste as you go and adjust the seasoning to your liking.