Prep the shrimp: Pat the shrimp dry with paper towels. Toss with 1 tablespoon olive oil, a pinch of salt and pepper, the cumin, and red pepper flakes if using.

Cook the shrimp: Heat a skillet over medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove to a plate to cool slightly.

Make the dressing: In a small bowl, whisk 3 tablespoons olive oil with the lime zest, lime juice, lemon juice, Dijon, honey, minced garlic, and a pinch of salt and pepper. Taste and adjust acid, sweetness, and salt.

Prep the vegetables: Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop cilantro or parsley.

Cut the avocados: Halve, pit, and dice the avocados just before assembling to prevent browning. Gently toss with a teaspoon of the dressing to coat.

Build the base: Add greens to a large bowl. Drizzle with a tablespoon of dressing and toss to lightly coat so the leaves don’t feel dry.

Layer the good stuff: Add cucumbers, tomatoes, red onion, herbs, and avocado. If using mango, radishes, cheese, or seeds, add them now.

Add the shrimp: Place the warm (not hot) shrimp on top. Warm shrimp help release aroma and slightly soften the avocado without wilting the greens.

Dress and toss: Drizzle on more dressing a little at a time, gently tossing to avoid smashing the avocado. You may not need it all.

Finish and serve: Taste and adjust salt, pepper, and acid. Serve right away with extra lime wedges if you like.