Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 tsp of oil and also season with some salt.

Thread the shrimp onto skewers and brush them with 1/3 of the earlier prepared dressing.

Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.

To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.