Step 1

Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.

Step 2

Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.

Step 3

Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.

Step 4

To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about 1/2 cup of cilantro and stir that in. Add 3 Tbsp of olive oil and extra virgin has the best flavor. Season with 1 tsp salt and a generous pinch of black pepper and stir that together.