In a large bowl, combine chopped Roma tomatoes, sliced cucumber, thinly sliced red onion, sliced avocados, corn, and chopped romaine lettuce.

In a skillet, melt butter over medium heat. Add the Cajun spice and pressed garlic, then cook the shrimp until opaque and cooked through, about 3-5 minutes.

In a small bowl, whisk together olive oil, lemon juice, chopped cilantro, sea salt, and black pepper.

Pour the dressing over the salad and gently toss to combine. Add the cooked shrimp on top and serve immediately.