Skewer the shrimp and brush with canola oil, then season with salt and pepper.
Grill over a medium-high flame, about 3-5 minutes on each side, and remove from the heat.
Put the pre-cooked lentils in a large mixing bowl.
Remove the seeds from the cucumbers, slice them and add to the bowl.
Once they have cooled enough to handle, cut the kernels off of the cob and place them into the bowl.
Heat the pancetta in a non-stick pan over medium heat just before it begins to brown.
In a small mixing bowl, combine the dressing ingredients, including the cooked pancetta.
If you are prepping up to 6 hours ahead of time, cover the salad and dressing separately and refrigerate. Once the shrimp has completely cooled, you can put it in an airtight container and put it in the refrigerator as well.
Just before you are ready to serve the salad, gradually toss the dressing with the salad ingredients and add the sliced avocado. Tossing gently to incorporate the avocado.
Plate the contents of the large bowl in a serving dish.
Then place the shrimp around the top of the salad to create a beautiful presentation.