In a pan on low heat, melt butter. Add garlic and cook on low for 2-3 minutes. Pour into a large bowl and squeeze in lemon juice, Add in shrimp and crack black pepper over it.
Grill shrimp on direct heat until opaque throughout; about 5-7 minutes. Grill Corn during this time as well.
Optionally, if you have a side burner, add a smaller skillet with a cup of cooking oil. Slice a jalapeno and fry until crisp. Remove jalapenos and place on a paper towel.
FOR THE DRESSING
In a blender add cilantro, juice from limes, mayonnaise, salt cumin and paprika. Blend until smooth; store in the fridge until ready to use.
FOR THE SALAD
In a large bowl, add salad mix. Cut cherry tomatoes in half, and slice an avocado and place in the bowl.
Cut grilled corn off the cob, and top on the salad along with shrimp and fried jalapenos. Serve with dressing and enjoy!