In a large bowl, toss the shrimp with smoked paprika, oregano, chili powder, cumin, garlic powder, salt, and pepper until well coated. Set aside.Thinly slice the mini cucumbers using a knife or mandolin.Remove husks from the corn and boil the ears in enough water to cover them for 5 to 7 minutes. Pat dry, then carefully cut off the kernels. Season lightly with salt and pepper.Alternatively, use rinsed and lightly seasoned canned corn if you need a shortcut.Heat a large cast-iron skillet over medium heat. Melt the butter, then place the seasoned shrimp in a single layer in the skillet. Cook for 2 to 3 minutes per side until fully cooked and opaque.In a large serving bowl, layer the fresh greens first. Top with the sautéed shrimp, sliced cucumbers, grape tomatoes, corn kernels, and avocado slices.Drizzle your favorite dressing on top and serve immediately.