Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper. Toss shrimp with the spice mix, 1 tablespoon oil, and the zest of 1 lime. Let it sit while you prep the salad.

Make the dressing: In a small bowl, whisk yogurt, mayo, olive oil, lime juice, honey, garlic, chili powder, cumin, salt, and pepper. Add a splash of water until it’s pourable. Taste and adjust salt, lime, or sweetness. Set aside.

Prep the salad base: Add chopped romaine (and cabbage if using) to a large bowl. Top with cherry tomatoes, red onion, bell pepper, corn, black beans, and half the cilantro.

Cook the shrimp: Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook shrimp in a single layer for 1–2 minutes per side until opaque and lightly charred at the edges. Squeeze in a little lime juice at the end. Do not overcook.

Assemble: Add diced avocado to the salad. Drizzle on half the dressing and toss gently to coat. Taste and add more dressing if needed.

Add crunch and serve: Top with warm shrimp, crushed tortilla chips or strips, remaining cilantro, and any extras like queso fresco or pickled jalapeños. Serve immediately with lime wedges.