Wash salad greens and add to serving dish. Set aside
Preheat grill to high.
In a medium bowl whisk olive oil, salt, pepper, smoked paprika and garlic powder.
Brush oil mixture on mushrooms, yellow squash, zucchini, red onions, corn on the cob, artichoke hearts and red peppers on all sides. Reserve 2 tsp of oil mixture.
Add vegetables to grill being careful not to crowd them. Grill 2-3 minutes on each side until vegetables are tender and you have nice grill marks. Note: The corn will take 4-5 minutes more due to rotating it until lightly browned on each side. Remove grilled vegetables to large plate.
Brush shrimp with reserved oil mixture and add them to grill. Cook 2 minutes per side and remove to plate. When corn is cool enough, cut kernels off cob with sharp knife.
Dressing: To a small mixing bowl add balsamic vinegar, pomegranate molasses, Dijon mustard, thyme leaves.
Add sundried tomatoes and toasted almonds to salad greens. Add 2 Tbsp of dressing and lightly toss making sure all leaves are lightly coated.
Add grilled vegetables and shrimp to salad and drizzle remaining dressing over vegetables and shrimp.