Heat a skillet over medium heat and spray with avocado oil. Sauté the shrimp until they're pink and cooked through, seasoning with sea salt, pepper, and garlic powder for flavor—about 3-5 minutes.

In a large mixing bowl, add the arugula, tri-color carrots, shaved Parmesan cheese, and slivered almonds.

In a separate bowl, whisk together fresh basil, lemon juice, lemon zest, olive oil, minced garlic, honey, Dijon mustard, sea salt, pepper, and water.

Pour the dressing over the mixed salad ingredients and toss gently to combine.

Fold the sautéed shrimp into the salad, mixing gently. Serve fresh.