- To make the dressing, place the olive oil, lemon juice, mustard, vinegar, garlic, honey, and salt and pepper to taste in a small bowl or Mason jar. Whisk to combine or secure the Mason jar with a tight-fitting lid and shake to combine; set aside to let flavors mellow and meld.
- To make the salad, heat the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until golden and cooked through, about 3 minutes per side. Set aside.
- Arrange the arugula, Brussels sprouts, cucumber, avocado, apple, and parsley evenly between two dinner-size salad bowls. Top evenly with the cooked shrimp, and drizzle with 1 to 2 tablespoons salad dressing.