Begin by bringing a pot of salted water to a rolling boil over high heat. Once boiling, carefully add the raw, peeled, and deveined shrimp, cooking for 2-3 minutes until they turn pink and opaque. Once cooked, promptly drain the shrimp and transfer them to a bowl filled with ice water for about 3 minutes to halt the cooking process. Drain again and set the shrimp aside.

In a large mixing bowl, add the chilled shrimp alongside diced ripe mango, creamy avocado, chopped celery, and colorful red bell pepper. Toss in finely chopped cilantro and thinly sliced red onion for added flavor and texture. As you mix, aim for a gentle hand; you want to combine the ingredients without mashing the avocado.

In a separate small bowl, whisk together extra virgin olive oil, freshly squeezed lime juice, honey, and minced garlic. Season with salt and pepper to taste.

Pour the prepared dressing over the salad mixture and gently toss to ensure all ingredients are evenly coated.

Once tossed, serve the Mango Avocado Shrimp Salad immediately for the freshest taste.