Place the shrimp in a bowl with the olive oil, paprika, salt and pepper. Stir together and then let sit in the refrigerator for 30 minutes, up to an hour.
Preheat your grill, grill pan or skillet to medium high heat, 375º.
While the grill is preheating combine the lime zest and juice with the jalapeno, olive oil, chives, basil, salt and pepper. Whisk together then add in the avocado and gently toss.
Set aside until needed.
Once your grill is preheated, grill your corn for 8-10 minutes. Halfway through grilling the corn, add the shrimp and grill 2-3 minutes per side or until pink and cooked through.
Remove the shrimp and corn and let cool slightly.
Remove the kernels from the cooled cob and add to the avocado mixture. Once the shrimp are cool enough to handle, chop up into ½ inch pieces and add to bowl as well.
Toss to combine, taste for seasoning and then serve on top of butter lettuce as a salad
Recipe Courtesy of Megan Mitchell