In a pot of boiling salted water, cook the shrimp for 2-3 minutes until pink and opaque. Drain and cool.

In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until emulsified.

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

Add the cooked shrimp and drizzle with the dressing. Toss gently to combine.

Serve immediately, garnished with additional feta cheese if desired.