For the Shrimp:

• 1 pound large shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• juice of 1/2 lime

For the Avocado Corn Salsa:

• 1 ripe avocado (diced)
• 1 cup corn kernels (grilled or thawed if frozen)
• 1/4 cup red onion (finely diced)
• 1/4 cup cherry tomatoes (halved)
• 2 tablespoons cilantro (chopped)
• juice of 1 lime
• salt and pepper to taste

For the Creamy Sauce:

• 1/3 cup Greek yogurt or sour cream
• 1 tablespoon mayo
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)
• salt to taste

For the Bowls:

• 2 cups cooked rice or quinoa
• extra cilantro and lime wedges for serving