Prep veggies and make salad dressing before cooking shrimp.
SALAD: Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Grill corn on the cob; cool before cutting kernels of the cob. Arrange remaining salad ingredients in rows on top of romaine, leaving a spot or the Cajun shrimp. Place salad in the refrigerator to keep cold.
CILANTRO LIME DRESSING: Pour all of the ingredients into a small jar with a lid, cover and shake until the sugar is dissolved and everything is well combined; set aside.
CAJUN SHRIMP: Place shrimp in a medium bowl, sprinkle with Cajun spice or Old Bay, minced garlic, and a pinch of salt; gently toss to combine.
Heat a large non-stick pan over medium high heat. Melt 2 tablespoons butter. Once butter starts to sizzle, add shrimp in a single layer and sauté about 2 minutes. Flip the shrimp over and sauté for another minute or two just until cooked through. (Don't overcook shrimp) Remove to a plate to cool. Arrange shrimp on top of salad. Drizzle with dressing and serve.