Prep the shrimp. Pat shrimp dry with paper towels. Toss with a drizzle of olive oil, a pinch of salt, black pepper, a pinch of cumin, and a little crushed red pepper if you like heat.

Make the dressing. In a small bowl, whisk together 2 tablespoons olive oil, the zest of half a lime, juice of 1 lime, minced garlic, honey, Dijon, a pinch of salt, and a few grinds of pepper. Adjust to taste—more lime for brightness, more honey for balance.

Heat the pan. Warm a nonstick or cast-iron skillet over medium-high heat. Add a teaspoon of olive oil.

Sear the shrimp. Cook shrimp 1–2 minutes per side until opaque and lightly golden at the edges. Remove from heat and drizzle a teaspoon of the dressing over the hot shrimp to glaze lightly.

Build the base. Add greens to a bowl. Scatter over cucumber, tomatoes, and minced red onion. Spoon on a little dressing and toss gently so the greens are lightly coated.

Add avocado. Slice or cube the avocado and fan it over the salad. Sprinkle with a pinch of salt and a squeeze of lime to keep it bright.

Top with shrimp. Place the warm shrimp on top. Add chopped cilantro or parsley.

Finish and crunch. Drizzle on more dressing to taste. Sprinkle with toasted pumpkin seeds or crushed tortilla chips for crunch. If using quinoa or rice, add it under the shrimp for extra staying power.

Taste and adjust. Add a final pinch of salt, pepper, or a squeeze of lime if it needs a lift.