In a small bowl, toss the shrimp in Cajun seasoning.
In a non-stick pan over medium heat, heat the olive oil then fry the shrimp for 2-3 minutes on both sides. Add a splash of lime juice and remove from heat. Set aside
For the dressing: In a blender, combine cilantro, lime juice, honey, ginger and garlic. Blend for 20 seconds. With blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, approximately 30 seconds. Blend in salt and pepper to taste.
In a large salad bowl mix the spinach, mesclun, bacon, mango, avocado, corn, cherry tomatoes, cilantro and scallions.
Top with Cilantro Lime Ginger dressing and using tongs ensure the salad ingredients are well mixed.
Use tongs to transfer salad ingredients into two bowls. Top each salad with 5 cajun shrimp and serve.