In a blender or food processor, combine all ingredients for the dressing and marinade and process until completely smooth. Place shrimp in a large ziplock bag with 1/4 cup of the marinade and place in the refrigerator while you prepare the ingredients for the rest of the salad (do not leave the shrimp in the marinade for more than 15 minutes or so). Meanwhile, pour the remaining dressing in a separate bowl and set aside.
Prepare your salad bowls- chop vegetables and arrange in one large salad bowl or evenly between 4 smaller bowls (up to you!)
After the salad is prepared and shrimp has marinated, heat a large skillet over medium high heat. Drizzle with olive oil or non-stick cooking spray and, without overcrowding the pan, saute shrimp for approximately 2 minutes per side. You may need to cook shrimp in two batches. Set shrimp aside and discard any remaining marinade.
Divide shrimp between the prepared bowls and garnish with additional cilantro and fresh lime juice.