1-First, prepare the shrimp by mixing 1 lb large shrimp with 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon cayenne pepper. Let it sit for a few minutes to soak up the flavors.

2-While that’s marinating, make the corn salsa by combining 1 cup thawed frozen corn, 1/2 cup diced red onion, 1/4 cup chopped cilantro, optional minced jalapeño, juice from 1 lime, and salt to taste in a bowl.

3-Next, heat your grill to medium and cook the shrimp for 2-3 minutes on each side until they’re pink and firm.

4-In the meantime, whisk together the creamy garlic sauce using 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon chopped cilantro, 1 tablespoon lemon juice, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

5-Once everything is ready, assemble your bowls by adding the corn salsa, topping with grilled shrimp and sliced avocado, then drizzling the sauce on top. Finish with sesame seeds and chopped green onions for a nice touch.