Salad Prep: Make the avocado cilantro dressing. Chop the romaine, tomatoes, cucumbers, and bell peppers. Add the lettuce and veggies to a large serving bowl. Top salad with 2/3 of the dressing and set aside about 1/3 cup dressing to brush on the shrimp while grilling.
Grilling: Heat the grill to medium high heat. Spray the corn with a good quality non-stick cooking spray, (I like avocado oil sprays), and sprinkle with salt. Wrap in foil. Make a foil packet for the shrimp as well and spray with cooking spray. Brush the 1/3 cup reserved dressing onto the shrimp and cover with foil to make a packet. Grill corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes. Cook shrimp for about 3 minutes on one side, then flip packet and cook an additional 3 minutes.
Cut the corn off the cob and add to the salad. Toss everything together. Remove tails from shrimp and add to salad. Enjoy!