Create dressing by combining ½ of the cilantro with the garlic, lime juice, honey, cumin and oil. Marinate shrimp overnight in ¼ cup of the dressing and refrigerate the rest.
Discard marinade and saute shrimp in a pre-heated, oiled skillet over medium-high heat for five minutes or until shrimp are pink and cooked through. Set shrimp aside. Add corn to skillet and cook until it begins to char and set aside. Add black beans and cook until heated. Set aside.
In salad bowls, combine salad greens, tortilla chips, avocado, tomato, beans, corn and shrimp. Drizzle liberally with dressing.
Serve immediately topped with chopped cilantro.