Heat a large skillet over medium heat and add the olive oil. Season the shrimp lightly with salt and black pepper. Place the shrimp in the skillet and cook for about 2–3 minutes per side until they turn pink, opaque, and slightly golden. Remove from heat and set aside.

Prepare the citrus dressing by whisking together fresh citrus juice, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Mix until the dressing becomes smooth and well blended.

In a large salad bowl, arrange the mixed greens as the base. Add the citrus segments and sliced avocado evenly across the greens to create a colorful and balanced salad.

Place the cooked shrimp on top of the salad. Drizzle the citrus dressing over everything and gently toss if desired. Serve immediately while the shrimp are still slightly warm.