Combine all herb dressing ingredients in a small food processor or blender then pulse until smooth.
Combine thawed shrimp with ⅓ of the herb dressing in a large ziploc bag then let marinate for at least 30 minutes.
Meanwhile, fry your bacon up until crispy then crumble it into small pieces once cool to handle.
Heat a large nonstick skillet over medium heat. Once the pan is hot, add the shrimp and marinade then arrange them in a single layer in the pan. Cook for 2-3 minutes on each side or until pink and curled up.
Toss together crumbled bacon with chopped romaine, drained corn, halved cherry tomatoes, diced avocado, and crumbled feta in a large bowl. Divide salad between bowls then top with cooked shrimp and a drizzle remaining herb dressing.