Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, minced garlic, honey (if using), ground cumin, red pepper flakes (if using), a good pinch of salt, and a grind of black pepper. Whisk vigorously until the dressing is emulsified and slightly creamy in appearance, with the distinct aroma of lime and garlic filling the air. Set aside to allow the flavours to meld.

Cook the Prawns: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers gently. Add the peeled and deveined prawns in a single layer. Season with a pinch of salt and pepper. Cook for 2-3 minutes per side, or until the prawns turn opaque pink and curl slightly, indicating they are fully cooked through. They should release a sweet, slightly briny scent. Remove from heat and let them cool slightly.

Prepare the Salad Vegetables: While the prawns are cooling, in a large mixing bowl, combine the diced ripe avocados, deseeded and diced cucumber, halved cherry tomatoes, and thinly sliced red onion. The vibrant colours of the vegetables should be a lovely contrast.

Combine and Dress: Add the slightly cooled cooked prawns and the fresh, roughly chopped coriander to the bowl with the vegetables. Pour the prepared lime dressing over the entire mixture.

Gently Toss: Using a large spoon or salad tongs, gently toss all the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the avocado; you want it to retain its creamy texture and distinct shape. The salad should look glistening and inviting.

Serve Immediately: Taste and adjust seasonings if necessary, adding more salt, pepper, or a squeeze of lime juice if desired. Serve the Shrimp Avocado Salad with Lime Dressing immediately while the ingredients are at their freshest. The aroma of citrus and fresh herbs will be quite prominent.