Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice cucumbers.Cut ciabatta into 1/2-inch cubes.

Add ciabatta and 2 tsp (4 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-6 min.When croutons are done, transfer to a plate to cool slightly.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min. Remove the pan from heat, then transfer corn to a plate to cool.

Meanwhile, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired!)Add cucumbers, then toss to coat. Set aside.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.Heat the same pan (from step 3) over medium.When hot, add 1 tsp (2 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove the pan from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.

Add spring mix and croutons to the large bowl with cucumbers. Toss to combine. Divide salad between plates. Top with shrimp and corn. Drizzle ranch over top.