Dressing:

To make dressing, combine shallots, 1 teaspoon capers and lime juice

in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.

Plating Salad:

Cut lettuce leaves into 1/8 inch strips. Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing.