1. Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, chopped cilantro, salt, and black pepper. Add chili flakes if desired.

2. Season the shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and black pepper.

3. Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook, turning once, until opaque throughout and cooked to an internal temperature of 145°F (63°C). Transfer to a plate and let cool slightly.

4. Prepare the mango: Peel the mango, remove the pit, and cut the flesh into bite-sized cubes.

5. Chop the vegetables: Dice the cucumber and red bell pepper, thinly slice the red onion, and wash and thoroughly dry the salad greens.

6. Prepare the avocado: If using, remove the pit, peel the avocado, and cut it into cubes just before assembling the salad.

7. Assemble the salad: Place the mixed greens in a large bowl. Add the mango, cucumber, bell pepper, red onion, avocado, and cooked shrimp.

8. Add the dressing: Pour the lime-cilantro dressing over the salad a little at a time. Toss gently until the ingredients are lightly coated.

9. Adjust the seasoning: Taste and add more lime juice, salt, black pepper, or honey as needed.

10. Garnish and serve: Sprinkle with fresh cilantro and toasted sesame seeds, if desired. Serve immediately with lime wedges.