In a bowl or jar, combine olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper; whisk or shake until well blended.

Pat dry the raw shrimp and place them in a large bowl. Add 3 tablespoons of the marinade and toss to coat. Let it marinate for 15-30 minutes.

On a serving platter, arrange torn butter lettuce as a base. Layer it with sweet corn, halved cherry tomatoes, sliced avocado, and crumbled queso fresco.

Heat a splash of olive oil in a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 5 minutes total, flipping halfway until they turn opaque and have a slight char.

Remove the cooked shrimp from heat and add them to the salad. Drizzle any remaining marinade on top, and garnish with fresh cilantro just before serving.