Combine shrimp, chili powder, cumin, paprika, salt, and pepper in a medium bowl, mix well and refrigerate.

In a separate bowl, combine corn, beans, onion, cilantro, 1 tbsp garlic, salt, and pepper.

Over medium heat, in same pan, heat oil and crushed red pepper. Add shrimp mixture and sauté 2-3 minutes until pink. Place cooked shrimp into corn mixture.

Again over medium heat, in same pan, combine lime juice, honey, 1 tbsp garlic, and a pinch of salt. Whisk for a few minutes until dressing is reduced and thickens. Pour dressing over shrimp and veggies and tumble gently. Add more salt and pepper if needed.

Cut avocados into medium dice, add to salad and gently mix. Serve warm or chilled over greens and garnished with cilantro and lime slices.