Grilled Shrimp Avocado Corn Salsa (Print Version)

# Ingredients:

→ For the Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon cayenne pepper, optional

→ For the Corn Salsa

08 - 1 cup frozen corn, thawed
09 - 1/2 cup red onion, diced
10 - 1/4 cup cilantro, chopped
11 - 1 jalapeño, seeded and minced (optional)
12 - 1 lime, juiced
13 - Salt to taste

→ For the Creamy Garlic Sauce

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1 tablespoon cilantro, chopped
17 - 1 tablespoon lemon juice
18 - 1 clove garlic, minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

→ For the Bowl

21 - 1 avocado, sliced (or mashed)
22 - Sesame seeds, for garnish
23 - Green onions, chopped, for garnish

# Instructions:

01 - In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
02 - Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
03 - Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
04 - In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.
05 - Divide the corn salsa between bowls and top with grilled shrimp, avocado (sliced, cubed, or mashed), and drizzle with Creamy Garlic Sauce. Garnish with sesame seeds and chopped green onions.

# Notes:

01 - Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.
02 - Make it a meal: Serve the bowls with a side salad, soup, or add a cup of cooked rice to the bowl.

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