Segment the citrus: With a sharp knife, cut the top and bottom off the oranges and grapefruit. Slice off the peel and pith, then cut between the membranes to release clean segments. Squeeze the remaining membranes to catch extra juice for the dressing.

Make the dressing: In a small bowl or jar, whisk together 3 tablespoons avocado or olive oil, 2 tablespoons orange juice, 1 tablespoon lime juice, honey, Dijon, garlic, lime zest, a pinch of salt, and black pepper. Add red pepper flakes if you want a little heat. Taste and adjust sweetness or acidity as needed.

Prep the shrimp: Pat dry and toss with 1 tablespoon olive oil, a pinch of salt, pepper, and a little lime zest if you like. You can also add a pinch of paprika or cumin for warmth.

Cook the shrimp: Heat a skillet over medium-high. Add the shrimp in a single layer. Cook 2–3 minutes per side, just until opaque and curled. Don’t overcook or they’ll turn rubbery. Set aside to cool slightly.

Assemble the base: In a large bowl, add the greens, cucumber, and red onion. Spoon over about half the dressing and toss gently until the greens are lightly coated.

Add the fruit and avocado: Gently fold in the citrus segments and avocado so they don’t break apart. Sprinkle in the herbs.

Top with shrimp: Arrange the warm or room-temperature shrimp over the salad. Drizzle with more dressing to taste.

Finish and serve: Sprinkle with toasted nuts or seeds and crumbled cheese if using. Add a final pinch of salt and freshly cracked pepper. Serve right away.