Put water in large sauce pan.
Add vinegar and celery (or celery salt)
Once water boils, add shrimp.
Once water boils again, turn off stove. Shrimp should be pink and cooked.
Drain. Take shrimp out of shell, which should occur easily.
Drizzle with olive oil and squeeze lemon on shrimp. Refrigerate.
Peel and slice avocado into bite sized pieces.
Slice grape tomatoes lengthwise and again cross wise into bite sized pieces.
Clean and slice radishes thinly. This will give a bite to salad and is an option.
Juice the lime.
Once shrimp are cold, assemble with ingredients, including cilantro.
Toss with remaining olive oil, lime juice and vinegar. Most vinegars will work, but red wine vinegar or a white champagne vinegar works best.
Season with salt and pepper.
Taste to see if more vinegar or salt is needed.