For the Shrimp:

• 1 lb uncooked large shrimp, peeled and deveined
• 2 Tbsp olive oil, divided
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp lemon zest
• 1/2 tsp salt
• Pinch of cayenne pepper

For the Salad:

• 2 heads romaine lettuce (about 8 cups)
• 1 cup fresh or frozen corn (about 2 ears)
• 1 cup grape tomatoes, halved
• 2 mini cucumbers, thinly sliced
• 1 avocado, sliced
• 2 green onions, chopped
• 2 Tbsp cilantro, chopped + more for garnish

For the Cilantro Lime Dressing:

• 1/4 cup avocado oil (or olive oil)
• 2 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 tsp red wine vinegar
• 1 clove garlic, minced
• 1/4 tsp ground coriander
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste