# What you'll need:
→ Grilled Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/4 teaspoon garlic powder
07 - Juice of 1 lime
08 - Salt and freshly ground black pepper, to taste
09 - Fresh cilantro, finely chopped, for garnish
→ Corn Salsa
10 - 1 1/2 cups corn kernels (fresh, frozen, or canned)
11 - 1/4 cup red bell pepper, diced
12 - 1/4 cup green onions, chopped
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon lime juice
15 - Salt, to taste
→ Avocado Mash
16 - 2 ripe avocados
17 - Juice of 1/2 lime
18 - Salt and freshly ground black pepper, to taste
→ Creamy Sauce
19 - 1/2 cup mayonnaise or plain Greek yogurt
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional, to taste)
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon smoked paprika
24 - 1 tablespoon fresh cilantro, chopped
25 - Salt, to taste
→ Optional Base
26 - Cooked rice, quinoa, or cauliflower rice
# Method:
01 - Combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a bowl. Add shrimp and toss thoroughly to coat. Allow to marinate for 15 to 20 minutes.
02 - In a separate bowl, mix corn, red bell pepper, green onions, cilantro, lime juice, and salt. Chill until ready to serve.
03 - Scoop avocado flesh into a bowl. Mash with lime juice, salt, and pepper until creamy but retaining some texture.
04 - Whisk together mayonnaise or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Add a splash of water if a thinner consistency is desired.
05 - Heat grill or grill pan over medium-high. Place shrimp on grill and cook for 2 to 3 minutes per side, or until pink and lightly charred.
06 - Arrange cooked rice, quinoa, or cauliflower rice as the base in individual bowls. Top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with fresh cilantro.
