Heat oven to 400° F. Line a baking sheet with foil. Spread pistachios onto sheet and spray with cooking spray. Sprinkle 1 Tbsp seasoning over and toss gently to combine. Bake 5-8 minutes or until fragrant. Remove from oven and set aside. Once cool, coarsely chop.
Place shrimp in a reusable plastic container or bag and coat with olive oil. Add 1-2 Tbsp Urban Accents Cayman Citrus DryGlaze and gently massage to combine. Refrigerate for at least 30 minutes to form a glaze.
Heat grill and oil grates or heat skillet over medium-high heat. Remove shrimp from marinade (discard used marinade) and grill/cook 2-3 minutes on each side - just until pink.
Layer salad with sliced citrus and avocado on the bottom, shrimp in the middle, and topped with tomatoes and onions. Garnish with chopped pistachios and cilantro.