For the Shrimp:

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp olive oil
• Juice of 1 lime
• 2 cloves garlic (minced)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

For the Salad:

• 2 ripe avocados (diced)
• 1 1/2 cups cherry tomatoes (halved)
• 1 cup fresh or grilled corn kernels (about two ears)
• 1/4 cup red onion (thinly sliced)
• 1/3 cup fresh cilantro (chopped)
• 5 –6 cups mixed greens (optional)
• For the Lime Vinaigrette:
• 3 tbsp olive oil
• Juice and zest of 1 lime
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste