Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ears of corn, kernels removed (about 1 1/2 cups / 225g)
  • 1/2 red bell pepper, finely diced (about 1/2 cup / 75g)
  • 1/4 red onion, finely diced (about 1/4 cup / 35g)
  • 1/4 cup chopped cilantro (fresh coriander) (about 5g)
  • 1 jalapeno, seeded and minced (optional)
  • 2 tablespoons lime juice (30ml)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 1/2 cup mayonnaise (120ml)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon water (15ml)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked rice or quinoa (about 700g), warm
  • 2 avocados, pitted and sliced
  • Lime wedges, for serving (optional)

Instructions:

  1. In a bowl, combine shrimp with olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper. Toss to coat and let marinate for at least 10 minutes.
  2. In a separate bowl, combine corn kernels, red bell pepper, red onion, cilantro, jalapeno (if using), lime juice, olive oil, salt, and pepper. Mix well.
  3. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, water, salt, and pepper until smooth.
  4. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and opaque and slightly charred. (Internal temperature of 145°F/63°C).
  5. Divide cooked rice or quinoa among four bowls. Top with grilled shrimp, corn salsa, and avocado slices.
  6. Drizzle generously with creamy garlic sauce. Serve immediately with lime wedges, if desired.