Using a food processor or blender, puree first six ingredients until smooth. Reserve.
Cook shrimp and asparagus in boiling water 3 to 4 minutes or until shrimp is fully cooked and asparagus is still bright green. Strain and quickly dunk in an ice bath and strain again. Combine shrimp and asparagus with bell pepper, cucumber, and avocado. Drizzle dressing over mixture.
When ready to serve, top salad greens with shrimp mixture.