Begin by heating a medium-sized skillet over medium-high heat. Add olive oil, then sear the shrimp for about 2-3 minutes on each side until they turn pink and opaque.

In a large mixing bowl, combine the greens. Arrange nicely as the base of your salad. Set aside.

Once the shrimp have cooled, add them to the bowl of greens alongside any reserved citrus sauce from the shrimp. Gently toss for 1-2 minutes.

Drizzle olive oil and lemon or orange juice over the mixture. Season lightly with salt and pepper. Toss lightly for another minute.

Slice or dice the avocado and gently fold it into the salad along with minced shallots.

Sprinkle the toasted sliced almonds evenly over the salad and toss gently one last time.

Serve immediately or store in the refrigerator for up to two days, keeping the dressing separate until serving.