1-First Step: Prep shrimp Grab a bowl. Add 1 lb large shrimp (peeled and deveined), 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne if you want heat. Toss everything to coat well. Let it sit 5 minutes while you heat the grill to medium. This marinade makes shrimp burst with flavor. For vegan folks, tofu works here too.

2-Second Step: Make corn salsa In another bowl, mix 1 cup thawed frozen corn, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño if using, juice of 1 lime, and salt to taste. Stir gently. Set aside. The lime keeps it fresh and bright. Tastes better after 5 minutes mingling. Low-cal tip: this salsa stands alone as a side.

3-Third Step: Grill shrimp Oil the grill grates lightly. Cook shrimp 2-3 minutes per side until pink and opaque. Don’t overcook, or they toughen. Indoor skillet works if no grill, same heat. Juicy shrimp is key to the bowl’s appeal. Gluten-free and heart-smart all the way.

4-Fourth Step: Make creamy sauce Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon chopped cilantro, 1 tablespoon lemon juice, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Smooth and ready to drizzle. Make ahead if rushed. Lighten for diets with yogurt swap.

5-Final Step: Assemble bowls Divide corn salsa between 2 bowls. Top with grilled shrimp and 1 avocado (sliced or mashed). Drizzle creamy garlic sauce generously. Sprinkle sesame seeds and chopped green onions. Serve warm. Add cooked rice for bulk if needed. Pairs great with iced tea from our Chick-fil-A strawberry milkshake recipe for a fun twist.