In a mixing bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of honey, the zest and juice of 1 lime, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. Season with kosher salt and freshly ground black pepper to taste.

Pat 1 pound of raw medium-sized shrimp dry with paper towels and place them in a bowl. Pour about 3 tablespoons of the prepared marinade over the shrimp, ensuring they are evenly coated. Allow them to marinate for 15-30 minutes.

Wash and dry 5 cups of butter lettuce and place it on a serving platter or in a large bowl. Prepare 1 cup of fresh or frozen corn and halve 1 pint of cherry tomatoes. Add these ingredients to the lettuce along with 1 sliced avocado and crumbled queso fresco.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp, cooking for 2 minutes, then flip them for another 1-2 minutes until opaque and pink.

Once the shrimp is cooked, transfer them onto the prepared salad base and gently toss.

Sprinkle fresh cilantro over the salad and drizzle any remaining vinaigrette over the top.