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1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

1 cup frozen corn, thawed

½ cup diced red onion

¼ cup chopped cilantro

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt to taste

½ cup mayonnaise

¼ cup sour cream

1 tablespoon chopped cilantro

1 tablespoon lemon juice

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

1 avocado, sliced

Sesame seeds, for garnish

Chopped green onions, for garnish

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1. Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.

2. Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.

3. Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.

4. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.

5. Assemble the Bowls: Divide cooked rice between bowls.

6. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.

7. Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.

Make it a meal: Serve the bowls with a side salad or soup.