THAW cooked shrimp according to package directions; REMOVE tails; SET aside in refrigerator.

In a small mixing bowl, WHISK together olive oil, lemon juice, salt and pepper; SET aside.

In a large mixing bowl, COMBINE avocado cubes, celery, green onions, tomatoes, parsley, dill and red onions; STIR in shrimp.

ARRANGE spinach (or romaine) in bottom of serving bowls; ADD shrimp-avocado mixture.

Re-WHISK oil and lemon dressing; lightly COAT each salad.