Instructions:
- In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Set aside to marinate for at least 15 minutes.
- Make the Garlic Sauce: Whisk together mayonnaise, Greek yogurt, minced garlic, and lemon juice in a small bowl. Add water gradually (1 tablespoon at a time) until a smooth, drizzle-able consistency is achieved. Season with salt and pepper and refrigerate.
- Assemble the Salsa: If using fresh corn, lightly char it quickly in a dry pan or on the grill (about 3 minutes). In a medium bowl, gently combine the charred corn, diced red pepper, red onion, cilantro, and lime juice. Include the minced jalapeño if using.
- Cook your chosen grain base according to package directions and keep warm.
- Preheat your grill or grill pan to medium-high heat. Grill the seasoned shrimp for 2–3 minutes per side until opaque, pink, and lightly charred. Avoid overcooking.
- Finish the Salsa: Gently fold the diced avocado into the corn mixture just before serving. Taste and adjust seasoning.
- Assemble the Bowls: Divide the cooked grain evenly among four bowls. Top generously with the grilled shrimp. Spoon the Avocado Corn Salsa over the shrimp and finish with a liberal drizzle of the homemade Garlic Sauce.