In a mixing bowl, combine 1 pound of shrimp with olive oil, lime juice, ground cumin, salt, and pepper. Toss to coat and let marinate for 10 minutes.

Heat a skillet over medium-high heat for 2 minutes. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.

Dice the avocados and mango, halve the cherry tomatoes, and finely chop the red onion. Place all ingredients into a large mixing bowl.

Add the cooked shrimp to the bowl with the vegetables. Gently toss to combine without smashing the avocado.

Divide the mixture into serving bowls and garnish with fresh cilantro and an additional squeeze of lime juice.