Rinse the shrimp under cold water and pat dry. Heat olive oil in a skillet over medium heat, add shrimp, and cook for 2-3 minutes on each side until pink and opaque. Season lightly with salt and pepper.

While cooking, slice avocado in half, remove the pit, and scoop the flesh into a bowl. Halve cherry tomatoes and add to the bowl.

Chop basil and parsley, rinse, dry, and mix into the bowl with avocado and tomatoes.

Once shrimp is cooked, add it to the bowl with vegetables. Drizzle with lemon juice and olive oil, then fold gently to combine.

Adjust seasoning with more salt, pepper, or lemon juice as needed. Optionally sprinkle feta cheese on top and serve immediately.