For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp + 1/4 tsp paprika
• 1 tsp + 1/4 tsp garlic powder, divided
• 1/2 tsp onion powder
• 1 tsp + 1/4 tsp cayenne pepper, divided
• 1/4 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp salt
• 2 tbsp butter
• 3 tbsp honey

For the Salad:

• 5–6 cups kale
• 1 avocado, sliced
• 1 cup frozen roasted corn
• 1 tbsp dijon mustard
• 2 tbsp tahini
• 2 tsp anchovy paste
• 2 cloves garlic
• 1/4 cup shredded parmesan cheese
• 3 tbsp fresh parsley
• 3 tbsp lemon juice
• 1/4 cup extra virgin olive oil