Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.

Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.

Once cool, roughly chop the shrimp and transfer them to a large bowl.

Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.

Divide the baby arugula and tomatoes between four meal prep containers or serving plates. Add one-quarter of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!