Begin by bringing a pot of water to a rolling boil. Carefully add the shrimp, cook for 2-3 minutes until pink and opaque.

Transfer the cooked shrimp into a bowl filled with ice water to halt cooking. Let cool for 3 minutes.

In a large mixing bowl, combine the cooled shrimp with diced mango, avocado, celery, red bell pepper, cilantro, and red onion.

In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, and pepper until smooth.

Drizzle dressing over the salad mixture and toss to combine.

Serve immediately for the freshest taste.