In a medium frying pan, heat the olive oil over medium heat.
Add the shrimp, cumin, lime juice, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque.
While the shrimp are cooking, prepare the salad by combining the mixed greens, chopped lettuce, and corn in a large mixing bowl.
Once the shrimp are done, let them rest for about 5 minutes before adding them to the salad.
Toss the salad gently to mix all ingredients and pieces evenly.
Serve the salad with chopped cilantro on top and lemon wedges on the side.