1 pound raw shrimp (21-25 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
2 teaspoons finely grated lime zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 ears corn, husked (optional)
4 cups chopped romaine lettuce
3/4 cup finely chopped red cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup assorted cherry tomatoes, chopped
1/2 fennel bulb, halved again, thinly sliced
1 avocado, diced
2 slices crispy cooked bacon, diced
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.