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To thaw frozen, cooked shrimp, run cold water over them for 5-10 minutes until thawed or place frozen shrimp in a bowl, cover it, and thaw in the fridge overnight. Drain off any excess water and pat dry with paper towels.
To make the dressing, use a bowl large enough to hold all the salad ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper until emulsified.
Transfer thawed shrimp on top of the dressing. Add the shredded lettuce and red onions and combine with the dressing in the bowl.
Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.
Serve at room temperature or chilled.