Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
In a large bowl, mix together olive oil, honey, Club House® ground cumin, paprika, garlic powder, lime zest, salt, and pepper.
Add shrimp and toss to coat.
Thread shrimp onto soaked bamboo skewers.
Heat grill or grill pan to medium-high heat.
Place shrimp skewers and the corn on the grill and close the lid.
Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.)
Take the corn off the grill.
Pull the shrimp off the skewers. Slice corn off the cob.
Assemble the salad:
On a platter, arrange the mixed baby greens.
Scatter the tomatoes, radishes, and avocado on top.
Add the shrimp and corn.
Scatter sliced scallion over the salad.
Drizzle with the dressing.