Summer Fruit, Shrimp, and Avocado Salad

Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.

Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking.

Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes.

Add lemon juice and pepper at the last minute.

Cook until most of the liquid is gone, about 2 minutes more.

Remove from heat and let cool slightly.

Add enough dressing to the lettuce mixture to moisten the ingredients.

Plate salad and add shrimp on top.