Prep everything first — mise en place is key for a quick salad. Rinse the mixed greens and spin or pat dry (wet leaves dilute the dressing). Halve the cherry tomatoes. Thinly slice the 1/2 cucumber into coins or make ribbons with a peeler for visual contrast. Cut the avocado in half, remove the pit, score the flesh in a crosshatch and gently scoop into large slices right before serving to prevent browning. Zest the lime, then juice it into a small bowl.

Dry and season the shrimp. Pat the 200 g shrimp very dry with paper towels — moisture is the enemy of browning. Toss the shrimp with 1/4 tsp kosher salt and a pinch of black pepper. Dry shrimp sear rather than steam, giving you better caramelization and flavor.

Make the cilantro-lime vinaigrette. In a small bowl whisk together the juice of 1 lime (about 1–1½ tbsp), 1 tbsp olive oil, the minced garlic, the chopped cilantro, 1/4 tsp kosher salt, and 1/8–1/4 tsp freshly ground black pepper. Whisking emulsifies the oil into the acid so the dressing coats the salad evenly. Taste and adjust — if it’s too sharp, add a tiny pinch of sugar or a drop more olive oil.

Sear the shrimp for the best texture and flavor. Heat a 10–12 inch skillet over medium-high heat until very hot (this gives instantaneous sizzle). Add a very light film of oil (about 1/2 tbsp) — you can tilt the pan to coat. Add shrimp in a single layer without overcrowding (work in two batches if necessary). Cook 1.5–2 minutes per side depending on size, until opaque and just curled with a touch of char. High heat creates Maillard browning and concentrated flavor; short cook time keeps shrimp tender.

Rest the shrimp briefly. Transfer cooked shrimp to a plate and let them sit 1–2 minutes — this allows juices to redistribute and avoids overcooking while you compose the salad.

Assemble the salad. Arrange the mixed greens on two plates. Distribute cucumber, cherry tomatoes and sliced avocado over the greens. Nestle the warm shrimp on top — warm shrimp contrasts beautifully with cool greens and soft avocado for pleasing temperature and texture contrasts.

Dress and finish. Spoon the cilantro-lime vinaigrette evenly over the salads (about half the vinaigrette per plate or to taste). Finish with the lime zest for brightness, a final pinch of flaky salt if you have it, and a few extra cilantro leaves. Serve immediately so the avocado and greens stay fresh-looking.

Optional plating flourish. For a restaurant finish, fan the avocado slices, tuck the shrimp in overlapping arcs, and drizzle any pan juices (deglazed briefly with a squeeze of lime) over the shrimp to add gloss and flavor.