Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce in 20 Minutes

Instructions:

1. Place your 1.5 lbs of peeled and deveined shrimp into a large bowl. Toss them with 2 tbsp of avocado oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Mix until every shrimp is coated in a vibrant red spice paste.
2. Heat a dry skillet over medium high heat. Add the 2 cups of sweet corn and cook for 3 to 4 minutes until the kernels begin to pop and show dark brown charred spots. Note: This brings out the natural sugars without needing extra fat.
3. In a medium bowl, combine the charred corn with 2 large diced avocados, 1/2 cup minced red onion, 1/2 cup chopped cilantro, and 1 seeded, minced jalapeño. Pour in 3 tbsp fresh lime juice and 1/2 tsp kosher salt. Toss gently to avoid mashing the avocado chunks.
4. In a small ramekin, stir together 1/2 cup full fat Greek yogurt, 1 tbsp mayonnaise, 1 minced garlic clove, and 1 tsp lime zest. Whisk until the mixture is glossy and completely smooth.
5. Return the skillet to high heat with a tiny splash of oil. Add the shrimp in a single layer and cook for 2 minutes on the first side until a dark crust forms.
6. Flip the shrimp and cook for another 1 to 2 minutes until the flesh turns opaque and the edges curl into a C shape. Note: If they curl into an O, they are overcooked.
7. Divide 4 cups of cooked Jasmine rice into four bowls. Top each with a generous portion of the avocado corn salsa and the sizzling grilled shrimp. Drizzle the lime sauce over the top in a zigzag pattern.