Add 1½ tbsp. olive oil and 20-25 raw shrimp to a sauté pan. Sprinkle with Old Bay seasoning and chili pepper. Sauté on MEDIUM-HIGH for 3 minutes without moving. Add minced garlic and flip shrimp. Sauté shrimp and garlic for 2-3 minutes more.
Turn off heat, add 1 tbsp. chopped cilantro and juice from 1-2 limes. Give everything a little stir. Place shrimp in a container with a lid and refrigerate for 1-2 hours.
Slice the woody ends off of 1 bunch of asparagus. Add 1½ tbsp. olive oil to sauté pan and turn heat to MEDIUM-HIGH. Lay asparagus flat, season with salt & pepper, and don’t move it for 4-5 minutes, until it has a nice sear down each side. Once seared, flip and sauté for 2-3 minutes more. Place asparagus in a container with a lid and refrigerate for 1-2 hours.
Place 1 corn on the cob into a microwave with the husk still on. Microwave for 4 minutes. You can also boil it for 2-3 minutes, or grill for 15-20 minutes. Carefully remove when done (it will be hot!), and refrigerate for 1-2 hours with the husk still on.
Once ready to serve, remove husk from cold corn and carefully slice down the sides. You want some nice, big chunks of corn to stay intact.
Slice 1 avocado in half, remove the pit and peel the skin. Slice each half into half-inch slices.
Place 5 oz. mixed greens onto your serving platter. Surround with 8 oz. snap peas and endive leaves (optional). Place cold asparagus in small bunches in a cross shape, or however you choose.
Carefully fan sliced avocado by spreading apart the slices and place each fanned half on 2 sides of the salad. Place cilantro lime shrimp in a nice pile in the center.
Add corn chunks equally around, then sprinkle with the rest of the kernels. Drizzle with dressing and serve.