Cut the cherry tomatoes in half and set them aside. Tear or cut the lettuce into bite-size pieces. Cut the avocado into slices or bite-size pieces.

Preheat the grill to medium heat (around 400°F). Remove the husks and silk from the corn cobs, rinse them with water, and dry.

Place the corn on the grill grate and cook for 4 minutes. Rotate each corn cob one-quarter turn, close the lid, and cook for another 4 minutes. Repeat until the corn is cooked on all sides and starting to blacken.

In a small bowl, combine the shrimp seasoning: ¾ tsp kosher salt, smoked paprika, garlic powder, ground cumin, and ground black pepper. Set aside.

Place the raw shrimp in a large bowl. Dry the shrimp with paper towels, then combine the seasoning and 2 tsp oil in a small bowl. Sprinkle the seasoning over the shrimp and stir to combine.

Thread the shrimp onto metal skewers, placing similarly sized shrimp together.

Once the corn is finished cooking, remove it from the grill and let it cool. Lower the grill temperature to 350°F and place the shrimp skewers on the grill grate. Cook for 2 minutes, flip the shrimp, and cook for another 2 minutes until opaque and at an internal temperature of 145°F.

Cut the kernels off the corn cobs and place them aside.

In a large serving bowl, combine the lettuce, corn kernels, grilled shrimp, tomatoes, and avocado.

Mix the dressing ingredients (2 tbsp lime juice, 3 tbsp oil, ½ tsp kosher salt, and ⅛ tsp ground black pepper) in a small jar with a lid and shake to combine. Pour over the salad and toss gently with tongs. Serve with a sprinkle of flaky salt and sliced lime wedges if desired.