Prepare the dressing: In a small jar, combine 2 tablespoons olive oil, the lime juice, honey, Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing looks creamy and slightly emulsified — you'll see it turn from separated to a pale, uniform colour. Set aside.

Season and cook the shrimp: Pat the prawns dry with paper towels — this is crucial for a good sear. Season them generously with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. When the oil shimmers and you see faint wisps of smoke, add the prawns in a single layer. Listen for a satisfying sizzle. Cook for 2-3 minutes without moving them, until the bottoms turn a deep pinkish-orange and you see a slight golden crust. Flip each prawn — the cooked side should look opaque and lightly charred in spots. Cook for another 1-2 minutes until the prawns are pink all the way through and curl into a tight 'C' shape. The smell at this stage is wonderfully briny and sweet. Transfer to a plate and let them cool slightly.

Prepare the salad base: In your large salad bowl, add the mixed leaves, sliced red onion, red bell pepper, and cucumber. Toss gently with your hands or salad servers so everything is evenly distributed. The leaves should look perky and not wilting — if they feel limp, give them a quick rinse in cold water and spin dry before adding.

Add the fruit and avocado: Scatter the diced mango and avocado over the salad base. The mango cubes should be bright yellow-orange and glistening; the avocado should be creamy green and still holding its shape. Be gentle here — you want distinct pieces, not a mushy mess.

Top with shrimp: Arrange the cooked prawns over the salad. They should still be warm, which will slightly wilt the leaves underneath and release their aroma. If you're using the toasted almonds or pumpkin seeds, sprinkle them over now for a contrasting crunch.

Dress and serve: Give the dressing jar one more good shake, then drizzle about three-quarters of it over the salad. Toss everything gently but thoroughly — you want every leaf and prawn to catch a bit of the dressing. The final salad should look glossy and vibrant, with the dressing coating each component without pooling at the bottom. Taste, and add more dressing if needed. Garnish with the chopped coriander and serve immediately.