Prepare the Lime Dressing: Whisk together the lime juice, olive oil, honey, minced garlic, and cumin in a small bowl until smooth and slightly emulsified. Season with salt and pepper to taste. Set aside to allow flavors to meld.

Cook the Shrimp: Pat shrimp completely dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer without overcrowding. Cook for 2-3 minutes until bottoms turn pink and slightly golden, then flip and cook another 1-2 minutes until completely pink and opaque. Remove from heat and let cool slightly.

Prepare the Vegetables: Dice avocados into 1/2 inch cubes and toss lightly with lime juice to prevent browning. Halve the cherry tomatoes and slice the red onion as thinly as possible. Rinse and thoroughly dry the mixed greens if needed.

Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion slices. Add the cooled shrimp and gently toss with about half the dressing. Carefully fold in the diced avocado, being gentle to prevent mashing.

Final Touches and Serving: Sprinkle fresh cilantro over the top and drizzle with remaining dressing as desired. Give everything one final, gentle toss. Taste and adjust seasoning if needed with additional salt or lime juice.