In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.

Season with salt and pepper.

In a glass baking dish, combine shrimp and half the dressing.

Let marinate for at least 10 and up to 1 hour.

When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.

Add shrimp and sear until fully pink, 2 per side.

In a large bowl, add romaine, tomatoes, corn and shrimp.

Toss with remaining dressing until evenly coated.