Make the dressing first so it's ready when you need it. Finely mince the shallot and garlic, then add them to a food processor along with the lime zest, lime juice, seasoned rice vinegar, cilantro, red pepper flakes, honey, salt, and pepper. With the processor running, slowly drizzle in the extra virgin olive oil until the dressing is fully emulsified and creamy. Set aside. If you haven't already, place the bamboo skewers in water to soak. Snap the woody ends off the asparagus, and either cut the corn kernels off the cob or leave the ears whole for grilling.

Pat the shrimp thoroughly dry with paper towels, then toss them with the baking soda and salt in a bowl. This quick cure keeps the shrimp plump and tender on the grill. Let them rest for 15–20 minutes. Meanwhile, preheat your oven to 400°F. Lay the bacon strips on a baking sheet, twisting each one slightly, and season lightly with smoked paprika, Montreal seasoning, and black pepper. Slide the pan into the oven. At the same time, preheat your grill to medium-high heat and place the corn directly on the grates (no oil needed at this stage).

While the bacon bakes (10–20 minutes depending on thickness), thread the cured shrimp onto the soaked skewers, dividing them evenly. Place the skewers on the hot grill alongside the corn. Grill the shrimp for about 5–6 minutes total, flipping halfway through, until they are opaque and pink. After the corn has developed some char, around 10 minutes, pull it off the grill and set aside.

In the final minutes of shrimp cooking, toss the asparagus with the 1.5 tablespoons of olive oil and season with salt and pepper. Lay the spears directly on the grill and cook for 4–5 minutes, turning occasionally, until tender with light char marks. Remove the bacon from the oven and transfer to a paper towel-lined plate to crisp up — it should be golden and slightly rendered but still have a little chew.

Slide the shrimp off the skewers and immediately toss them with 5–6 tablespoons of the dressing so they absorb the flavors while still warm. If you haven't already done so, cut the corn kernels off the cob and break the bacon into bite-sized pieces.

Tear or chop the lettuce and spread it across a large platter or divide among individual plates. Arrange the grilled asparagus, corn kernels, bacon pieces, and dressed shrimp over the lettuce. Scatter the diced avocado and cherry tomatoes throughout, then sprinkle the toasted pine nuts over the top. Drizzle the remaining dressing over the entire salad and serve right away while the shrimp and vegetables are still warm.