Rinse and pad dry shrimp. Transfer into a bowl and add all ingredients for marinade. Mix well, cover with saran wrap and refrigerate for about 30 minutes. Preheat a cast iron skillet, drizzle some olive oil and pan roast shrimp on each side for about 3 minutes.
Meanwhile make vinaigrette by combining all ingredients in a bowl and whisk to mix. You can also use a vinaigrette shaker bottle
To build salad, layer whole romaine hearts on a plates ( you can also chop them up). Add orzo, grilled shrimp, cherry tomatoes and sliced avocados. Finish with a generous drizzle of the honey ginger balsamic vinaigrette and enjoy.