In a mixing bowl, combine 1/4 cup olive oil, 2 tablespoons honey, the zest and juice of 2 limes, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and a pinch of kosher salt and black pepper. Whisk until smooth.

Pat 1 pound of raw medium-sized shrimp dry. Mix with 3 tablespoons of prepared marinade and let marinate for 15-30 minutes.

Lay down a bed of torn butter lettuce on a large serving platter. Distribute corn, halved cherry tomatoes, diced avocado, and crumbled queso fresco across the lettuce.

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook marinated shrimp for 2-3 minutes on each side until opaque and pink.

Add cooked shrimp and remaining marinade to the salad. Toss gently and finish with cilantro.