In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet, season with paprika, salt, and pepper, and cook for 2-3 minutes on each side until the shrimp are pink and opaque.

In a mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.

Drizzle the dressing over the salad and toss gently to combine.

Divide the salad among serving bowls and top with the garlic butter shrimp.

Serve immediately and enjoy!