There's nothing shrimp about this savory salad!
Whisk vinegar in a bowl with the brown sugar, garlic, salt and pepper until the sugar dissolves. Slowly stream in the olive oil, whisking constantly to emulsify (or place all ingredients in a jar with a cover and shake well to combine) *If using a good balsamic, the sugar is not needed.
Season shrimp with salt and pepper and mix together with a couple tablespoons of the vinaigrette. Heat a large sauté pan with olive oil on medium heat. Cook shrimp for 2 minutes per side until pink. Cook in batches to avoid overcrowding the pan.
Arrange together the Spring Mix, cheese, scallions and clementines. Top salad with the cooked shrimp and balsamic vinaigrette. Season with salt and pepper.