Make the Chili Lime Oil: Whisk together minced garlic, lime zest, lime juice, olive oil, honey, salt, paprika, and crushed red pepper flakes. Refrigerate for at least 15-20 minutes.

Char Corn and Jalapeño: Heat skillet and add frozen corn and diced jalapeño. Stir for 3-4 minutes until lightly charred, then cool.

Prepare Shrimp: Pat shrimp dry, coat with olive oil, salt, pepper, and paprika. Cook in skillet for 2 minutes per side until pink. Let cool.

Assemble Salad: In a bowl, mix cubed avocado, cooled corn, jalapeño, cucumber, and onion. Drizzle with chili lime oil, fold in cilantro, and then shrimp. Chill for at least 30 minutes.

Serve: Garnish with green onions, cilantro, wonton strips, and extra lime juice if desired. Serve chilled.