Ingredients:

For the Shrimp:
- 1 lb shrimp (peeled & deveined)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Salt & pepper, to taste

For the Avocado Corn Salsa:
- 1 cup corn kernels
- 1 ripe avocado, diced
- 1 small red bell pepper (or red onion), diced
- Juice of 1 lime
- ¼ cup chopped cilantro
- Salt & pepper, to taste

For the Creamy Sauce:
- ½ cup Greek yogurt (or sour cream)
- 1 tbsp lime juice
- 1 tsp honey (optional)
- 1 small garlic clove, minced
- Salt & pepper, to taste

**Instructions:**

1. Prep & Grill Shrimp:
Toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
Grill until pink and slightly charred.

2. Make the Salsa:
In a bowl, combine corn, avocado, red bell pepper (or red onion), lime juice, cilantro, salt, and pepper.

3. Whisk the Creamy Sauce:
Mix Greek yogurt, lime juice, honey, minced garlic, salt, and pepper until smooth.

4. Assemble Your Bowl:
Layer your favorite base (rice, quinoa, or salad) with grilled shrimp, top with avocado corn salsa, and drizzle the creamy sauce over everything.

Enjoy this refreshing and flavor-packed meal!