Cook the orzo just shy of the package directions. Drain and set aside to cool slightly.
In a large bowl, mash one avocado with lime juice, salt, and pepper. Add the cooked orzo to the mashed avocado and mix well. Set aside.
In a medium bowl, stir together the diced zucchini, red pepper, shallot, and shrimp. Season with a pinch of salt and pepper.
Stir the diced shrimp and vegetables into the orzo and avocado mash. Add the olive oil and honey and stir well to combine.
Chill, covered, at least 2 hours.
Cut the remaining avocados in half lengthwise and carefully remove and discard the pit.
If preparing in advance, brush each cut avocado with lime juice.
Scoop approximately ½ cup (or more if you like) into each avocado half and top each mound of orzo salad with a cooked, chilled shrimp as a garnish if desired.
This salad may be made in advance and refrigerated overnight. Prepare this Orzo, Shrimp & Vegetable Salad in advance and chill until ready to serve.
To keep the cut avocados from browning, brush the cut sides (pit removed) with fresh lime juice if you need to prepare the avocados in advance. Keep cool.