Start by separating the Bibb lettuce leaves carefully and set them aside on a clean kitchen towel—this prevents them from wilting and makes assembly effortless. While you're prepping, bring a pot of salted water to a boil and cook the corn for 3-6 minutes until tender-crisp. Once cooked, drain and let it cool slightly, then cut the kernels from the cob into a bowl. Chop the cilantro, slice the scallions, and crumble the feta into roughly 1/4-inch pieces so they distribute evenly throughout the filling.

To the bowl of corn kernels, add the scallions, cilantro, 3 tablespoons of olive oil, rice vinegar, juice from all 3 limes, 1/2 teaspoon black pepper, and the crumbled feta. Toss gently to combine, and taste for seasoning—I like to add a small pinch of extra salt here if needed, as the feta is already salty. In a separate bowl, combine the cumin, 1/2 teaspoon salt, garlic powder, smoked paprika, and 1/4 teaspoon black pepper. Pat the shrimp dry with paper towels, then toss with 1.5 tablespoons olive oil and the spice mixture until evenly coated.

Heat your grill to high heat for about 5 minutes, then lower it to medium-high—this prevents the shrimp from burning on the outside before the inside cooks through. Grill the seasoned shrimp for 2-3 minutes per side until they're opaque and have beautiful char marks. I like to let them sit undisturbed on the first side so they develop that caramelized crust that adds so much flavor. Transfer to a plate once cooked.

Lay out the Bibb lettuce leaves on a serving platter. Spoon a portion of the corn mixture from Step 2 into each leaf, then top with 1-2 grilled shrimp. Serve immediately while the shrimp is still warm and the lettuce is cool and crisp for that perfect textural contrast.