Place the orange juice, vinegar, honey, garlic, and jalapeno in a small food processor, or blender, and pulse until vegetables are finely minced.

With the machine running slowly, add the olive oil and blend until emulsified. Add salt, pepper, and chili.

Divide lettuce between six salad plates or bowls. Top with chopped tomato and scallions.

Just before serving, slice each avocado in half, and each half into wedges. Arrange avocado, shrimp and bell pepper on top of each plate or bowl using 1/2 avocado and 3-4 shrimp per salad.

Drizzle with dressing, and garnish with a dusting of chili powder.