Combine lime juice, lime zest, paprika, cumin, chili powder, onion powder, garlic powder, salt, and olive oil. Whisk together to make marinade.
Add the shrimp and toss to evenly coat. Let sit at room temperature for 30 min.
Meanwhile find the salad bowl you would like to serve your dish in. No need for extra dishes! Add quartered cherry tomatoes, diced cucumbers, minced red onion, diced watermelon, corn kernels and minced radishes, black beans, queso blanco, chopped cilantro. Set aside.
Make the dressing by combining lime juice, chili lime salt, red wine vinegar, minced jalapeno, garlic, salt and pepper. Gradually whisk in olive oil and emulsify.
Heat nonstick pan over medium high heat. Add shrimp in batches. Do not overcrowd pan. Sear for 2-3 minutes on each side.
Repeat until all shrimp has been seared. Let cool to touch
To remove tails gently pinch the tail where it meets the body of the shrimp using index finger and thumb. Hold the body with other 2 fingers. Pinch and twist to remove the tail while keeping the body intact.
Add shrimp to salad. Cover and chill, if made in advance.
Add dressing just before serving and toss everything together to combine and salt and pepper, to taste.