Shrimp and orange salad

In butter (2 tablespoons), sauté the shrimp (300 g).

Peel the orange (1 piece) and slice it. Then dice the avocado (2 pieces).

Place the salad leaves (10 pieces), arugula (100 g) on a plate, and top with the orange slices, avocado, and shrimp.

Mix the lemon zest (1 teaspoon) with olive oil (3 tablespoons), salt, and pepper. Drizzle this mixture over the salad.