Pour about 3 tablespoons of the dressing over the cooked shrimp (enough to coat) and toss to combine. Transfer shrimp to the refrigerator to marinate while you prep the rest of the salad ingredients.
Add a few big handfuls of arugula or another tender salad green to a large bowl or platter. Top with diced avocado, cherry tomatoes, thinly sliced cucumber, sliced red onion.