In a medium bowl, add the shrimp, 2 teaspoons cumin, paprika, ½ teaspoon salt, pepper, garlic powder, and 1 tablespoon olive oil. Toss to coat.
In a large skillet over medium heat, add a light drizzle of oil and add the shrimp. Cook for about 2-3 minutes per side or until cooked through/no longer translucent in the center. Transfer to a cutting board and chop into bite-sized pieces.
In the same skillet, add a light drizzle of olive oil followed by the veggies and ¼ teaspoon salt. Cook over medium heat until veggies are cooked through, about 3-5 minutes.
In a large bowl, add the shrimp, veggies, beans, tomatoes, onion, herbs, lime juice, remaining 2 tablespoons olive oil, and remaining ½ teaspoon salt. Toss to coat.
Serve the salad topped with avocado and cheese. You can eat this on its own, ceviche-style with tortilla chips, or pile it into a tortilla.