Heat a medium pan over medium-high heat and add a drizzle of olive oil. Season the shrimp with kosher salt and freshly ground black pepper. Cook the shrimp for 2–3 minutes per side until opaque and lightly golden, then remove from heat to cool slightly.

In a large mixing bowl, combine your choice of greens, then add the cooled shrimp to meld the flavors together while ensuring the heat lightly wilts the greens without cooking them.

Drizzle extra virgin olive oil and squeeze in the juice of half a lemon or orange. Toss the salad to coat the greens and shrimp until shiny.

Carefully slice the avocado and shallots, then gently fold them into the salad to maintain the creamy texture of the avocado.

Toast the sliced almonds in a small pan over medium-low heat for about 3–5 minutes, stirring frequently until golden. Sprinkle over the salad.

Taste the salad and adjust seasoning with additional kosher salt and freshly ground black pepper as desired. Serve immediately or prepare for meal prep.