Mince shallots and combine with capers and lime juice in a blender.

Puree until smooth.

Add olive oil and Dijon mustard.

Blend until well combined.

Stir in honey to finish the dressing.

Slice tomatoes thinly and arrange 5 slices on each of four plates, overlapping to form a circle.

In a bowl, combine feta, capers, and chopped onion.

Drizzle with some dressing, salt, and pepper to taste.

Toss well.

In another bowl, combine shrimp and diced avocado.

Drizzle with some dressing, salt, and pepper to taste.

Toss well.

Drizzle lettuce with a little dressing, salt, and pepper to taste.

Toss well.

Mound 1/4 of the lettuce in the center of each tomato ring.

Spoon 1/4 of the feta mixture and shrimp mixture on top of the lettuce.

Drizzle tomatoes and salad with the remaining dressing.

Garnish with popcorn shoot sprouts, if desired.