Preheat the oven to 425 degrees. \nRoughly tear the sourdough bread into 1-inch chunks. Toss with a drizzle of olive oil and season with a pinch of salt. Spread in a single layer on a baking sheet and transfer the oven. Bake, tossing once halfway through, until golden brown and crispy, about 8-10 minutes. Remove from the oven and let cool. \nIn a small mixing bowl, whisk together 2 Tbsp each mayo and Yucatán sauce, 1 Tbsp olive oil and a pinch of salt. Set aside. \nPlace the shrimp in a mixing bowl and toss with a drizzle of Yucatán sauce until coated. \nHeat a grill, griddle or large skillet over medium heat and coat with a drizzle of cooking oil. Add in the shrimp and let cook, flipping once halfway through, until no longer opaque and cooked through, about 5 minutes total.\nPlace the corn on the grill and grill until the kernels turn bright yellow and begin to lightly char on each side, about 1-2 minutes per side. Let cool slightly, then remove the kernels from the cob. Note: if you do not have a grill you can broil the corn on the upper oven rack until beginning to color, or just add it to your salad raw!\nFinely chop the kale and add to a large serving bowl. Toss with crumbled queso fresco, diced avocado, grilled corn and creamy Yucatán vinaigrette. Season to taste with salt. Top with grilled Yucatán shrimp and sourdough croutons!