Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 1 cup sweet corn
  • 2 large avocados, cubed
  • 0.5 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 3 tbsp fresh lime juice, divided
  • 0.5 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 2 cloves garlic, grated
  • 0.25 tsp black pepper
  • 3 cups cooked jasmine rice

Instructions:

  1. Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, smoked paprika, cumin, garlic powder, and sea salt. Let rest for 10 minutes at room temperature.
  2. Prepare the salsa by combining sweet corn, diced red onion, cilantro, and 2 tablespoons of lime juice in a bowl. Gently fold in the cubed avocado last to maintain texture.
  3. Whisk together the Greek yogurt, mayonnaise, grated garlic, and remaining 1 tablespoon of lime juice. Season with salt and black pepper; thin with a teaspoon of water if needed to reach a drizzling consistency.
  4. Preheat a grill or cast-iron grill pan to high heat. Grill shrimp for approximately 2 minutes per side until a mahogany crust forms and the interior is opaque and reaches an internal temperature of 145°F (63°C). For large shrimp (16/20 count), allow a 2-minute rest after grilling.
  5. Assemble bowls by dividing the cooked jasmine rice among four dishes. Top with the avocado corn salsa and grilled shrimp, then drizzle with the creamy garlic sauce.