Heat a large skillet over medium-high heat, add olive oil, and cook shrimp for 1-2 minutes per side until pink and opaque. Remove from heat and let cool.

In a food processor, combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, honey, cumin, dill, and mint. Blend until smooth, adding water to achieve desired consistency.

Chop romaine lettuce and place in a mixing bowl. Add sliced cucumbers to the bowl.

Add cooked shrimp and diced avocado to the bowl, gently folding to combine without mashing.

Drizzle dressing over salad and toss until well coated.

Serve immediately in individual bowls or a large platter, garnishing with herbs or lemon if desired.