Prepare the Greens & Onion: In a large salad bowl, combine the mixed baby arugula and chopped romaine hearts. Add the thinly sliced red onion and gently toss to distribute. Set aside.
Whisk the Vinaigrette: In a small jar with a tight-fitting lid, combine the ⅓ cup extra virgin olive oil, fresh lime juice, agave nectar, sea salt, and black pepper. Seal the jar and shake vigorously until the vinaigrette is well emulsified. Alternatively, whisk the ingredients together in a small bowl.
Season the Shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the smoked paprika, and garlic powder until they are evenly coated.
Pan-Sear the Shrimp: Place the large non-stick sauté pan over medium-high heat. Once hot, arrange the seasoned shrimp in a single layer, ensuring not to crowd the pan (work in two batches if necessary). Cook for 2–3 minutes on the first side, until they turn pink and opaque. Flip the shrimp and cook for another 1–2 minutes until they are cooked through. Remove from heat immediately.
Assemble the Salads: Divide the prepared greens mixture among six bowls. Arrange the warm, pan-seared shrimp and slices of fresh avocado over the greens. Drizzle each bowl generously with the lime vinaigrette.
Garnish and Serve: Sprinkle the toasted pistachios and optional fresh mint over the top of each salad. Serve immediately for the best texture and temperature contrast.
