Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
Pour the peeled and deveined shrimp onto the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
Sprinkle generously with salt and pepper.
Roast the shrimp for 5 to 7 minutes until they turn pink and curl into a C shape.
Let the shrimp cool on the baking sheet.
Chop the cucumber and avocado into 3/4-inch chunks and place them in a large salad bowl.
Add the minced garlic, chopped mint, and cilantro to the salad bowl.
Pour the lime juice and the remaining tablespoon of olive oil over the salad and toss well.
Finally, toss the cooled shrimp into the salad mixture and chill until ready to serve.
