Wash and slice cucumbers into thin rounds, slice red onion thinly, halve cherry tomatoes, and dice avocado into small cubes.

In a large mixing bowl, combine the vegetables.

Gently fold in cooked shrimp and sprinkle with chopped dill and parsley.

Season with salt and pepper, then toss until combined.

In a separate bowl, whisk together mayonnaise and sour cream until creamy.

Add lemon juice, Dijon mustard, minced garlic, and honey; mix well.

Pour dressing over salad mixture and fold together gently.

Cover and refrigerate for at least 30 minutes before serving.

Garnish with extra fresh herbs before serving.