1. In a small blender, combine the olive oil, lemon juice, cilantro, mint, garlic cloves, and a bit of water. Blend until it forms a liquid marinade. Pour over the thawed shrimp (optionally remove tails) and season with salt and pepper.
2. Cut the corn off of the cob and add it to a pot with the uncooked quinoa. Add ~1.5 cups of water and bring to a boil, then a simmer until the quinoa is cooked. Fluff and add to a large salad bowl to cool.
3. Once the quinoa and corn have cooled, add the remaining salad ingredients. Combine the dressing ingredients in a mason jar and shake until the honey dissolves into the dressing. Add the dressing and give a light mix to prevent mashing up the avocado.
4. Add the shrimp to skewers and grill over medium heat for just a few minutes on each side.
5. Assemble the bowls with the quinoa corn summer salad and add the grilled shrimp on top. Enjoy!