Place the cilantro, garlic, yogurt, lime juice, salt and pepper, jalapeño (optional) in a blender. Blend until smooth.

Slowly, with the blender running on low add the olive oil and blend until incorporated.

Thaw shrimp in refrigerator or under cool running water. Pat dry shrimp with paper towels and place in a medium bowl.

Toss shrimp with 2 Tbsp melted butter in a bowl until well-coated.

Combine paprika, cumin, and granulated garlic. Stir until well combined. Sprinkle over shrimp.

Heat a pan over medium-high heat for a few minutes until hot. Melt additional 2 Tbsp butter.

Add shrimp and 2 cloves garlic to the pan in a single layer, cook for 1-2 minutes or until it starts to become pink around edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer to a plate and set aside.

Chop, rinse and spin dry 3 medium heads of romaine lettuce. Transfer that to a large mixing bowl.

Add tomatoes, red onion, cucumbers, avocados and corn.

Top with cooked shrimp.

Drizzle with Cilantro Lime Salad Dressing.

Serve immediately.

Refrigerate leftovers for up to 2 days.