Bring a pot of water to a rolling boil. Add the peeled and deveined raw shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Transfer the shrimp to an ice bath to chill.

In a large mixing bowl, combine the chilled shrimp with the diced mango, creamy avocado, sliced celery, and diced red bell pepper. Toss in the chopped cilantro and minced red onion.

In a separate small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, minced garlic, salt, and pepper until well combined.

Drizzle the dressing over the prepared salad ingredients in the mixing bowl. Gently toss everything together without mashing the avocado. Serve immediately.