In a mixing bowl, combine ¼ cup of olive oil, ¼ cup of freshly chopped parsley, 2 minced garlic cloves, the zest of one lemon, and a pinch of salt and pepper. Whisk until well blended to create a marinade.

Add 1 pound of peeled and deveined shrimp to the marinade, ensuring they are well coated. Let the shrimp sit for about 10 minutes.

Preheat your grill to medium heat. Halve the romaine lettuce and toss the corn and bell peppers in olive oil. Grill for about 6-8 minutes, turning occasionally.

Thread the marinated shrimp onto soaked wooden skewers and grill for 2-3 minutes on each side.

On a large serving plate, layer the grilled romaine halves, corn, and bell pepper strips. Add diced avocado, sliced cucumbers, and halved grape tomatoes. Top with grilled shrimp.

In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of mustard, ¼ cup of olive oil, and 1 tablespoon of vinegar. Season with salt and pepper.

Drizzle the honey mustard vinaigrette over the assembled salad and toss gently to combine or serve as is.