For the grill- Preheat grill to medium-high heat. Lightly coat vegetables with oil and sprinkle with salt and pepper. Add the vegetables directly to the grill and cook on each side until cooked to desired doneness- times will vary depending on vegetable, so keep a close watch. Corn typically takes the longest, while asparagus cooks the fastest. When vegetables are cooked, remove from heat and prepare the dressing.

For the dressing- Combine all ingredients except the cilantro in the bowl of a large blender or food processor. Process until smooth. Add cilantro and pulse until just incorporated.

For the shrimp- In a large bowl toss shrimp with seasoning and lime juice. When ready to cook, heat a large skillet over medium high heat and add 2 teaspoons of olive oil to the pan. When hot, add shrimp the the skillet in a single layer (you may have to do this in two batches) and cook for 1-2 minutes, or until edges turn pink. Using tongs flip each shrimp and remove from heat. Shrimp are done when center is opaque and all grey bits are gone. Transfer shrimp to a plate.

Make your salad. Roughly chop grilled vegetables and toss with the remaining salad ingredients (lettuce, kale, carrots, cherry tomatoes and cucumber). Divide shrimp between bowls and serve with your Avocado Cilantro Dressing.