Make the blackening spice blend. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4–1/2 teaspoon cayenne (to taste), 1/2 teaspoon black pepper, and 3/4 teaspoon kosher salt. Stir well.

Season the shrimp. Pat the shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice blend until evenly coated. Set aside while you prep the salad.

Prep the salad base. Add mixed greens to a large bowl. Top with cherry tomatoes, cucumber, red onion, corn (if using), and chopped cilantro. Don’t add the avocado yet to avoid bruising.

Whisk the dressing. In a jar or small bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1/2 teaspoon Dijon, a pinch of salt, and a few grinds of pepper. Shake or whisk until silky. Taste and adjust acidity or sweetness as needed.

Cook the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon oil. When hot, add shrimp in a single layer. Cook 2–3 minutes per side until opaque and lightly charred on the edges. Do not overcook. Transfer to a plate.

Add avocado. Slice or cube the avocados just before serving. Gently tuck them into the salad.

Toss and serve. Drizzle about two-thirds of the dressing over the greens and veggies. Toss gently to coat. Top with the warm shrimp, then finish with the remaining dressing. Serve immediately with extra lime wedges.