Make the salad dressing by whisking together lime juice, olive oil, garlic cloves, sugar, salt, coriander, and fresh cilantro.
Mix Harissa paste, brown sugar and 1 tablespoon olive oil together. Baste steaks and shrimp skewers with Harissa mixture. Set aside until ready to grill.
On a large platter, drizzle olive oil over top of tomatoes, corn on the cob and sliced onion. Sprinkle with garlic salt. Place on grill and cook for 10-15 minutes over medium heat, until vegetables have a slight char. Tomatoes may need to be removed sooner. Remove tomatoes when the skin starts to burst. Remove all vegetables and set aside.
Place steak and shrimp on hot grill. Shrimp will take only 2-3 minutes (about 1-½ minute each side). Shrimp is ready when it is pink, and no longer opaque. Cook steak according to desired doneness. Remove from heat and set aside to rest.
To prep salad, dice tomatoes and cut the corn from the cob. Dice avocado into bite sized pieces. assemble salad in layers, side by side, over top of the lettuce. Serve with 1-½ tablespoons dressing.