In a large skillet, melt the butter and minced garlic over medium heat. Cook for one minute while stirring frequently.

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

Once cool, roughly chop the shrimp. In a large bowl, combine the olive oil, lime juice, and fresh cilantro and then add the shrimp, avocado. Season to taste with salt and pepper and gently toss to combine.

Divide the baby arugula between four plates or meal prep containers. Add one-fourth of the avocado shrimp mixture to each plate or container. Evenly divide the green olives, walnuts, and lime wedges between each serving. Serve immediately or store ni the fridge for later.