In a blender or food processor, combine the lime juice, honey, garlic, cilantro, kosher salt, pepper, crushed red pepper flakes, and olive oil. Blend until combined and smooth. This can stay in the fridge for a few days - just shake or whisk before using it.
Preheat your grill to medium-high heat. I like mine around 400 degrees F.
Layer the lettuce wraps. I place one piece of iceberg lettuce down and cover it with a piece of butter lettuce.
Pat the shrimp completely dry with a paper towel. Drizzle the shrimp with the olive oil. Sprinkle all over with salt and pepper. Sprinkle with garlic powder and smoked paprika.
Place the shrimp on the grill. Cover and grill for 1 to 2 minutes. Flip and grill for another 1 to 2 minutes, until the shrimp is pink and opaque. Remove the shrimp from the grill.
Build the lettuce wraps! Add the grilled shrimp to the lettuce wraps. Drizzle on some of the dressing. Top with green onions, corn and cotija cheese. Add a bit more cilantro and a spritz of lime.
Serve!
