In a medium bowl, combine the tail-on shrimp with half of the citrus vinaigrette and a generous sprinkle of salt. Toss gently to coat and allow to marinate for about 10 minutes.

Halve the cherry tomatoes, slice the ripe avocado into cubes, and thinly slice the red onion. Chop the fresh mint and cilantro herbs.

Preheat your grill on medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until they turn pink. Remove and let them rest briefly.

In a large salad bowl, combine the remaining citrus vinaigrette with the avocado, halved cherry tomatoes, sliced onion, and chopped herbs. Toss gently to coat evenly.

To serve, mound the salad mixture onto plates and top with the grilled shrimp. Garnish with additional herbs if desired.