Bring a large saucepan of water to a roiling boil. Season with a large pinch of kosher salt. Add shrimp and lemon juice, remove from heat, and cover. After about 5 minutes, the shrimp should be opaque. Remove from hot pan and set aside. (Shrimp require very little cooking — no direct boiling maintains tenderness and flavor.)

Whisk all dressing ingredients together in bowl, and chill in the refrigerator. In a large salad bowl, toss together all the salad ingredients except the shrimp. Arrange greens on serving plates, top with shrimp, and dress just before serving.