Prep: 1. Juice lime; mince garlic and cilantro. 2. Chop mango, cucumber, avocado. 3. If using wooden skewers soak for 10 minutes to prevent charring. Make: 1. In a small bowl, combine 2 tablespoons olive oil, juice of 1/2 lime, garlic, 2 tablespoons cilantro, crushed red pepper, and salt. Add shrimp and marinate in the refrigerator for 30 minutes. 2. Meanwhile, preheat the grill. 3. Skewer shrimp and grill for 2-3 minutes per side, until opaque and done through. 4. Combine the mango, cucumber, avocado, remaining 1/4 cup cilantro, and shrimp. Drizzle with the remaining olive oil and lime juice.
To cut down on time you can also use pre-cooked shrimp. Use half the marinade to still marinate them a little, and then use the other half for extra flavorful dressing. If you can wait it's great to let this chill for 30 minutes for the flavors to meld. If you prefer you can also cook the shrimp on the stovetop: heat a few teaspoons of oil over medium heat, add the shrimp and cook for 2-3 minutes per side until pink, opaque and done through.