In a small jar or bowl, add the olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt and pepper. Shake or whisk together until well combined.

In a large bowl add the shrimp. Pat them dry with paper towels of any excess water. Take 3 tablespoons of the marinade/vinaigrette and add it to the shrimp. Stir together until the shrimp are coated and then let them marinate for 15-30 minutes, stirring once to re-coat them in the marinade.

While the shrimp marinates make the salad. Arrange the lettuce onto a serving platter or add it to a large salad bowl. Top the lettuce with the corn, cherry tomatoes, sliced avocado and queso fresco.

Add a little olive oil (I used a couple teaspoons) to a large skillet over medium-high heat. When hot, swirl the oil to coat the bottom and then add the shrimp to the hot skillet. Spread them into a single layer and let them cook for 2 minutes before flipping them over. Cook for another 1-2 minutes or until they’re opaque and have curled up.

Remove the skillet from the heat and then add the shrimp to the salad along with any sauce in the bottom of the pan. Top with chopped cilantro and serve with the remaining vinaigrette either drizzled on top or served on the side.