# What You'll Need:
→ Grilled Shrimp
01 - 1 lb 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, chopped, for garnish
→ Corn Salsa
10 - 1 1/2 cups corn, fresh, frozen, or canned
11 - 1/4 cup red bell pepper, diced
12 - 1/4 cup green onions, chopped
13 - 2 tablespoons 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 Greek yogurt
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon smoked paprika
24 - 1 tablespoon cilantro, chopped
25 - Salt, to taste
→ Optional Base
26 - Cooked rice, quinoa, or cauliflower rice
# How to Make It:
01 - Combine olive oil, smoked paprika, ground cumin, chili powder, garlic powder, lime juice, salt, and pepper in a medium bowl. Add shrimp and toss to coat evenly. Marinate for 15–20 minutes in the refrigerator.
02 - In a separate bowl, mix corn, diced red bell pepper, chopped green onions, chopped cilantro, lime juice, and salt. Stir well and refrigerate until ready to serve.
03 - Place ripe avocados in a bowl, add lime juice, salt, and pepper. Mash until creamy yet slightly chunky.
04 - Whisk together mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Add a small splash of water to adjust consistency if necessary.
05 - Preheat grill or grill pan over medium-high heat. Grill marinated shrimp for 2–3 minutes per side, or until shrimp are pink and lightly charred.
06 - Spoon cooked rice, quinoa, or cauliflower rice into serving bowls. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce. Garnish with fresh chopped cilantro.
