Pat the shrimp dry with paper towels and season with smoked paprika, half the oregano, salt, and pepper.

Cut the asparagus into 5cm pieces. Bring a pot of salted water to boil, blanch asparagus for 2-3 minutes until crisp-tender, then immediately transfer to ice water to stop cooking. Drain and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring the internal temperature reaches 63°C (145°F) for food safety. Remove from heat and set aside.

Prepare the dressing by whisking together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, red wine vinegar, remaining oregano, dill, and parsley in a small bowl. Season with salt and pepper.

Halve and pit the avocados, then slice into chunks.

Arrange the mixed greens on a large serving platter or divide among four plates. Top with blanched asparagus, cherry tomatoes, red onion, and Kalamata olives.

Add the avocado chunks and arrange the warm shrimp on top of the salad.

Drizzle the lemon herb dressing over the entire salad and serve immediately.