Preparation

• First prep the vegetables. Use a sharp knife and cutting board to cut the cherry tomatoes in half. Set them aside and, if necessary, cut or tear the lettuce into bite-size pieces. Then cut the avocado into slices or bite-size pieces.
• Next grill the corn. Preheat your grill to a medium heat, around 400 degrees F. Remove the husks and silk from each corn cob if they didn't come pre-shucked. Rinse the corn with water and dry it off with a towel.
• Once the grill is warmed up, place the corn on the grill grate with a pair of tongs and close the lid. Cook for 4 minutes. After the 4 minutes are up, open the lid and rotate each corn cob one-quarter turn, then close the lid and cook another 4 minutes. Repeat until all sides of the corn are grilled and kernels are starting to blacken.
• While the corn is on the grill, prep the shrimp. Make the shrimp seasoning blend by measuring out the kosher salt, smoked paprika, garlic powder, ground cumin, and ground black pepper. Combine them in a small bowl and set aside.
• Get out a large bowl and place the raw shrimp in it. Dry the shrimp off using paper towels, then throw the towels away.
• Before you season the shrimp, measure out the oil and place it in a small bowl. Sprinkle the seasoning over the shrimp and stir everything together. Then drizzle the oil over the shrimp as well and combine.
• Take out a metal skewer and gently push a shrimp onto it. Repeat until all of the shrimp are skewered, placing similar sizes together on each skewer.
• Once the corn is finished cooking, remove it from the grill and set it aside to cool. Let the grill cool to about 350 degrees F and place the shrimp skewers on it, closing the lid and cooking for 2 minutes. Flip the shrimp and cook for another 2 minutes until opaque and at an internal temperature of 145 degrees F.
• Cut the kernels off the cooled corn using a sharp knife on a cutting board, moving the knife back and forth to remove the kernels from the cob.
• Now assemble the salad. Place the chopped lettuce in a large serving bowl and add the grilled corn kernels, shrimp, tomatoes, and avocado. Measure the dressing ingredients into a small jar, shake to combine, and pour over the salad. Mix and serve.