Make the dressing/marinade: In a small bowl, whisk lime juice, lime zest, honey, 2 tablespoons olive oil, garlic, chili flakes, and a pinch of salt and pepper. Taste and adjust honey or lime to get a nice sweet-tart balance.

Marinate the shrimp briefly: Pat the shrimp dry and place in a bowl. Spoon over 2–3 tablespoons of the dressing and toss to coat. Set aside for 10 minutes while you prep the salad. Do not marinate longer or the acid can start to toughen the shrimp.

Prep the salad base: In a large bowl, combine greens, cucumber, tomatoes, red onion, and herbs. If using add-ins like quinoa or corn, add them now.

Cook the shrimp: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. When hot, add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. In the last 30 seconds, pour in another tablespoon of the dressing so it lightly glazes the shrimp. Remove from heat.

Dress the greens: Drizzle most of the remaining dressing over the salad and toss gently to coat. Add avocado last so it doesn’t get smashed.

Assemble: Top the dressed greens with warm shrimp. Finish with a final squeeze of lime, a crack of black pepper, and a sprinkle of herbs. Add cheese if you like a salty finish.

Serve: Enjoy immediately while the shrimp are warm and the greens are crisp.