Shrimp, Strawberry & Avocado Salad with roasted pumpkin seeds

Hello friends! I'm certainly not a chef, or even really a "cook," but today I created this salad almost by accident and it was delicious enough I thought I should share the ingredients with you!  The portion is great for lunch, especially if you follow a Paleo or high fat, low carb diet.  This won't read like a real recipe, since I didn't actually measure ingredients as I went along, but here is the basic outline:

Shrimp, Strawberry & Avocado Salad with roasted pumpkin seeds (Serves 2)

Shrimp:
After thawing (if shrimp is frozen), cook about 6-8 oz. thawed uncooked shrimp in a few tsps of coconut oil over medium heat.  I added a spice blend found at our local market in Vienna (the 'Naschmarkt') of garlic powder, cayenne pepper, paprika, sea salt, mustard powder, dried basil, dried cilantro, and black pepper.  Shrimp should cook for 2-3 minutes on each side, depending on thickness, until no longer transluscnet.

Greens/'Dressing':
-Wilt several handfuls of greens of your choice (I used an Italian blend and lamb's ear lettuce) in a mix of the juice of two limes, some olive oil, and a little salt and pepper.  Also mix in a healthy handful of fresh cilantro.

Toppings:
-Slice five ripe strawberries and one whole avocado and divide evenly between two plates of wilted greens.

-Sprinkle about two tablespoons of roasted, salted pumpkin seeds on each bed of greens.
*If I could add one thing to the mix for the next time I make this salad, it would be sliced red bell pepper.

Happy Eating!