In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper.
Cook for about 1-2 minutes each side or until they are cooked through.
In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
Taste to check the seasoning and pour over the salad.
Toss to combine and enjoy!
If you love shrimp salad, I'm pretty sure you'll love this Pesto Shrimp Tomato Salad Recipe or this Shrimp Avocado Tomato Salad. Both of these salads are super tasty, low-carb and very easy to make since shrimp cooks so fast. They are also great recipes for leftovers and to bring to your work for lunch.