Place all of the ingredients (including the anchovy, if using) for the dressing into the bottom of a large bowl and whisk together. Taste and adjust, if necessary. Add in the romaine lettuce and cucumber noodles and toss to combine.
In a medium bowl, toss together the oil with the shrimp. Season with garlic powder, salt and pepper and stir to combine.
Place a large skillet over medium-high heat. Once pan is hot, add in the shrimp and cook for 2-3 minutes, flip, and cook another 2 minutes or until c-shaped and opaque. Remove from heat.
Divide the salads onto plates and top each with shrimp and avocado slices. Serve immediately.
Per serving (1 out of 4) - Calories: 278, Fat: 18g, Saturated Fat: 3g, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 35g, Sodium: 774mg