In a mixing bowl, combine the large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne, if using. Let it sit for 10 minutes.

In a separate bowl, mix together the thawed corn, diced red onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir gently to combine.

Preheat your grill to medium heat (375°F to 400°F). Allow it to warm for about 5 minutes.

Place the marinated shrimp onto the grill and cook for 2-3 minutes on each side until opaque and charred. Remove and let rest.

In a small bowl, whisk together mayonnaise, sour cream, lemon juice, freshly minced garlic, salt, and black pepper until smooth.

Assemble your bowl by dividing the corn salsa among bowls, topping with grilled shrimp and sliced or mashed avocado, then drizzle with the creamy garlic sauce.

Sprinkle sesame seeds and chopped green onions on top before serving. Enjoy!