In a medium jar, combine ¼ cup of olive oil, 2 tablespoons of honey, the zest and juice of 1 lime, 1 teaspoon of chili powder, and ½ teaspoon each of ground cumin, garlic powder, kosher salt, and black pepper. Secure the lid and shake vigorously until all ingredients are well-blended.

Take 1 pound of raw medium shrimp, ensuring they are peeled and deveined. Pat them dry with a paper towel and transfer to a mixing bowl. Pour in 3 tablespoons of the prepared vinaigrette, tossing gently to coat. Allow to marinate in the refrigerator for 15 to 30 minutes.

While the shrimp marinates, arrange 4 cups of butter lettuce in a serving platter. Slice 1 cup of cherry tomatoes in half and scatter over the lettuce. Add 1 cup of fresh corn and 1 diced avocado, then crumble ¾ cup of queso fresco on top.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side until shrimp are opaque and curled.

Once cooked, add the shrimp on top of the prepared salad. Drizzle any leftover vinaigrette over the top and garnish with fresh cilantro leaves, if desired.