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In a medium bowl, combine the shrimp, seasoning, olive oil, minced garlic, and lime juice. Toss to combine and set aside to marinate for 10-15 minutes. (Alternatively, you can marinate for 30-60 minutes, or overnight, which will "cook" the shrimp like ceviche. In this case you can skip the skillet part, which is step 4.)
Meanwhile, prepare and chop the other salad ingredients: avocado, red onion, and bell pepper.
To make the dressing, whisk the dressing ingredients in a small bowl.
Heat a large skillet over medium-high heat. Add the shrimp. Cook for 2-3 minutes per side, until cooked through, until pink and opaque. Remove from the pan and cool to room temperature.
In a large bowl, combine the chopped vegetables, shrimp, and dressing. Stir gently to coat in dressing.