Cook bacon in a medium skillet over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons of drippings in the skillet.

Cut bacon into 1-inch pieces.

Cook shrimp and 1/2 teaspoon of kosher salt in the hot drippings over medium-high heat for 2 minutes on each side, or until bright pink.

Remove from heat and stir in black pepper and 2 tablespoons of lemon juice.

Toss together arugula, cherry tomatoes, corn kernels, red onion, olive oil, bacon, and remaining lemon juice in a bowl.

Rub one side of each toasted bread slice with crushed garlic.

Spread 1/2 tablespoon of mayonnaise on each bread slice.

Top each slice with avocado slices and the shrimp mixture.

Sprinkle with chopped dill.

Serve immediately with the arugula mixture.