Add all ingredients to a small blender such as a Magic Bullet and blend until smooth.
Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.
To prepare the salad:
Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant.
Add the shrimp and cook about 1 minute on one side before flipping them to the other side. Sprinkle shrimp with curry powder, paprika, salt and pepper. Continue cooking until shrimp are pink and cooked all the way through, about an additional 1 to 2 minutes. Set aside.
Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl.
Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
Add the corn, red onion and mango to the salad and toss with desired amount of creamy avocado dressing. Serve salad with shrimp on top and enjoy!
You will not need all of the creamy avocado dressing for this salad, so store leftovers in the refrigerator for up to 5 days. Use for other delicious salads!