Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook until they are opaque and cooked through, about 2-3 minutes. Drain and let cool.
Prepare the avocado: Slice the avocado in half, remove the pit, and slice the flesh into thin, even pieces.
Assemble the salad: In a large bowl, combine the cooked shrimp, avocado slices, and any other desired ingredients, such as cherry tomatoes, red onion, and fresh herbs.
Make the dressing: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper to create a simple vinaigrette.
Dress the salad: Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients.
Serve and enjoy: Transfer the Shrimp and Avocado Salad to a serving dish and serve immediately, garnished with additional fresh herbs if desired.

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