This salad is pure summer. With the addition of shrimp, I serve it as a main course salad. To keep the bacon from splattering, cook it over low heat. It may take longer, but the mess is minimal to none.
Prepare a charcoal or gas grill to medium-high heat.
Cook the bacon in a heavy fry pan over low heat until crisp. Drain on paper towels. Crumble bacon and set aside. Remove all but 2 tablespoons bacon drippings. Save the rest for another use.
In the same pan, over medium heat, add the minced garlic and cook for a couple of minutes, being careful not to let it burn. Add the cider vinegar and cook another few minutes or until slightly syrupy. Add the sugar and continue cooking another minute. Add the lime juice and drizzle in the olive oil. Whisk to combine. Remove from heat and set aside.
Grill the corn over the hottest part of the fire, turning occasionally, until just tender, 10 to 12 minutes. Cool. Remove the kernels from the cob by standing on the flat end of the cob and sliding a sharp knife underneath the corn kernels. This is easily done in a bowl. Discard the cobs. To the corn, add the tomatoes, arugula, cilantro and salt and pepper to taste. Set aside.
Toss the shrimp with just enough olive oil to coat, then sprinkle liberally with paprika and a little salt. Cook over medium-high heat in a non-stick fry pan, turning once, just until done, about 3 or so minutes. Do not overcook or the shrimp will be tough.
To assemble the salad, toss the corn mixture with the vinaigrette, adding a bit of olive oil if the mixture seems too dry. Divide equally among 4 large plates or bowls. Top with shrimp, crumbled bacon and feta cheese. Serve immediately.