Begin by washing the cucumbers, red onion, and cherry tomatoes thoroughly under cool water. Slice the cucumbers thinly and dice the avocado, adding them to a large salad bowl as you work. Halve the cherry tomatoes and add them, along with the thinly sliced red onion.

Gently incorporate the cooked shrimp into the salad bowl filled with fresh vegetables. Sprinkle freshly chopped dill and parsley over the mixture. Season with salt and pepper to taste and carefully toss the salad.

In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season it with salt and pepper to taste.

Pour the dressing generously over the salad and toss thoroughly to coat everything evenly. Taste and adjust seasonings if necessary.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

Before serving, garnish with extra herbs and consider adding a splash more lemon juice or a sprinkle of paprika for extra flavor.