This is a quick and delicious weeknight dinner, and substitutions of chicken or baked tofu for the shrimp, and spinach for the endive can help tailor this to suit your home team.
Place a medium skillet over high heat. Add 1 tbsp olive oil to the skillet, then generously season shrimp with salt and pepper. Saute garlic and shrimp, tossing frequently, until shrimp have turned pink and curled in, about 2 minutes. Remove from heat immediately.
Bring a large pot of salted water to a gentle boil. Add asparagus and cook for 3 minutes, then remove and place immediately into a bowl of ice water to stop the cooking. Drain and set aside.
Combine all ingredients for dressing in a small bowl and whisk to combine.
In a large bowl, layer endive, blanched asparagus, strawberries, onions, and avocado. Top with goat cheese, almonds, and shrimp. Lightly dress the salad and toss to combine. This can be made ahead several days of time, but do not dress the salad until you are ready to serve.