In a bowl, combine the minced garlic, lime zest, lime juice, jerk seasoning, and 1 tablespoon of olive oil to form the marinade. Add the shrimp and toss until fully coated. Allow the shrimp to marinate at room temperature for 10–15 minutes. Use this time to prep all your vegetables: chop the romaine into 1-inch ribbons, finely dice the red onion, deseed and dice the jalapeños into 1/4-inch pieces, cut the pineapple into 1/2-inch cubes, and measure out the corn, oranges, and red peppers.

Add the chopped romaine to your serving bowls and drizzle with the honey lime dressing. Toss gently until the leaves are evenly coated, then set the bowls aside while you cook the remaining components.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the corn and diced jalapeños. Cook for 4–6 minutes, stirring occasionally, until the corn picks up light golden spots and the jalapeños have softened. Transfer the mixture to a bowl and set aside.

In the same skillet over medium-high heat, add the marinated shrimp along with all of the marinade liquid. Sear for 2–3 minutes on the first side without disturbing them, then flip and cook another 2–3 minutes until the shrimp are opaque pink and have developed a caramelized jerk crust. Work in batches if needed to avoid crowding the pan.

Distribute the cooked shrimp evenly between the two dressed romaine bowls. Spoon the corn and jalapeño mixture over the top, then arrange the pineapple cubes, orange segments, red peppers, and avocado around each bowl. Finish with an extra drizzle of honey lime dressing and a generous handful of fresh cilantro. Serve right away while the shrimp are still warm.