Toss the shrimp, cactus, prickly pears, pine nuts, and cilantro together and adjust seasoning with salt and pepper.
Preparation for Blood Orange Vinaigrette
In a blender, blend all ingredients except the salad oil.
Slowly drizzle in the salad oil to emulsify.
Adjust seasoning with salt and pepper.
Arrange the lettuce cups on the salad plate and fill with the cactus and shrimp mixture.
Crumble the queso fresco over each salad and drizzle with the vinaigrette.