Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.
Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.
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This was awesome! Hubby who says "it's not bad" when asked how any meal is, said "I love this"! Added white sugar as ran out of honey, tripled the cumin, and added fresh cilantro to spinach (not iceberg) - but WOW! Thanks for sharing this amazing and healthy new lunch favorite!