In a small jar or bowl, combine ¼ cup olive oil, 2 tablespoons honey, the zest and juice of 1 lime, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, and a pinch of salt and pepper. Whisk or shake vigorously until the mixture is well-blended, creating a fragrant marinade.

Pat 1 pound of medium raw shrimp dry with paper towels. Place the shrimp in a mixing bowl and add 3 tablespoons of the prepared marinade, tossing gently to coat each shrimp. Let the shrimp marinate for 15 to 30 minutes.

Prepare the salad base: Take 5 cups of butter lettuce and arrange it on a platter. Layer in ½ cup corn, 1 cup halved cherry tomatoes, and 1 sliced avocado.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for about 2 minutes until pink, then flip and cook for an additional 1-2 minutes.

Add the cooked shrimp to the salad, pour any pan juices over the top, and gently toss. Garnish with cilantro and drizzle with remaining marinade.