4 tbsp Delicate Extra Virgin Olive Oil, such as Arbequina
2 tbsp Clementine Olive Oil
juice of 2 limes, divided
2 tbsp soy sauce
2 tsp sugar or honey
2 clove garlic, smashed
8 cups mixed greens
2 cups cherry tomatoes, halved
1 ripe avocado, diced
Combine lime juice, soy sauce and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside.
Using a blender or food processor, crush almonds (in the absence of a blender or food processor, this can be done by placing the almonds in a plastic bag and crushing with a mallet or rolling pin). Combine almonds in a bowl with flour and salt. Set aside.
Set up an assembly line of the seasoned shrimp, the egg whites, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on a clean plate.
Heat the Extra Virgin Olive Oil in a large frying pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels.
Whisk together the remaining lime juice, Clementine Olive Oil and the sugar or honey. Drizzle over mixed greens, tomatoes and avocado. Toss well.
Arrange the dressed salad on plates. Top each salad with the warm shrimp and hot sauce or red chili flakes if desired.