In a medium bowl, combine crushed garlic, lemon juice, Dijon mustard, liquid honey, red wine vinegar, oil, salt, and pepper. Use a whisk or a jar with a lid to shake until the mixture is fully emulsified and smooth. Taste and adjust the seasoning if needed; set aside to allow the flavors to meld while you prepare the salad.

On a large serving platter, create a vibrant bed for your Avocado Shrimp Citrus Salad by layering the lightly packed green or butter lettuce. Evenly distribute the sliced avocado, thinly sliced red onion, and the juicy slices of orange and grapefruit. Arrange the ingredients beautifully for a stunning presentation.

In a medium skillet over medium heat, add the oil and butter. Once melted, toss in the smashed garlic clove and sauté for about a minute until fragrant. Add the raw shrimp and season with salt and pepper. Cook for 3-4 minutes, turning frequently, until the shrimp are pink, opaque, and firm. Do not overcook them.

Remove the garlic clove from the pan and discard. Transfer the cooked shrimp directly onto the prepared salad, scattering them evenly. Drizzle the freshly made vinaigrette over the salad to taste, ensuring all ingredients are lightly coated.