Prepare all the salad vegetables while your grill heats to ensure quick assembly once the shrimp are ready. Cut the romaine into 1-inch ribbons, halve the tomatoes lengthwise, thinly slice the red onion into half-moons, and dice the cucumbers into bite-sized pieces. Zest and juice the limes for use in the dressing, then chop the cilantro. Wait to dice the avocado until just before serving to avoid browning, and set all prepared vegetables aside.

Thoroughly pat the shrimp dry with paper towels to promote better browning. In a bowl, toss the shrimp with 2 tablespoons olive oil, smoked paprika, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Allow the shrimp to rest at room temperature for 10 minutes so the spices can penetrate and the shrimp will cook more evenly on the grill.

While the shrimp rest, prepare the dressing by whisking together the Greek yogurt, 2 tablespoons olive oil, lime juice and zest from the first step, honey, 1/2 teaspoon garlic powder, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until completely smooth. Taste and adjust the seasoning as needed, then set the dressing aside.

Heat your grill to medium-high heat, around 400°F. Place the seasoned shrimp directly on the grates and let them cook undisturbed for 2 minutes to develop a light char and prevent sticking. Carefully flip each shrimp and cook for an additional 2 minutes until they are opaque throughout and just cooked through. Remove from the grill.

In a large bowl or on individual plates, combine the chopped romaine, halved tomatoes, corn, and sliced red onion. Gently toss to distribute the vegetables evenly, creating the foundation for your salad.

Dice the avocado now and arrange it over the salad base along with the diced cucumbers and feta crumbles. Top with the warm grilled shrimp, drizzle generously with the lime-yogurt dressing, and scatter the fresh cilantro over everything. Serve immediately while the shrimp are still warm and the vegetables remain crisp.