Preheat oven to 400°F.
Line a sheet pan with aluminum foil. Toss the corn with olive oil and seasonings (I like salt, pepper, crushed red pepper, and cumin for a spicy kick.) Roast the corn for about 10 minutes until crispy and fragrant.
While the corn is roasting, season your shrimp with the McCormick seasoning and some paprika. Sauté the shrimp in a small skillet for 3-5 minutes until pink. Set aside.
Chop your salad blend and season the leaves with a pinch of black pepper. Seasoning your lettuce is the key to great homemade salads that taste like the expensive ones you buy from restaurants!
Slice cherry tomatoes and cube avocados.
In a bowl, assemble your salad with the lettuce mix, corn, shrimp, tomatoes, and avocado.
Either toss with dressing or leave on the side.
Serve immediately. Enjoy!