In a mixing bowl, combine your thawed large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss to coat and marinate for about 10 minutes.

In a separate bowl, mix together thawed corn, diced red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, and a pinch of salt. Stir until evenly distributed.

Preheat your grill or grill pan over medium heat until hot enough for searing.

Place the seasoned shrimp on the grill and cook for 2–3 minutes on each side until pink and opaque.

In a mixing bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, and a touch of salt and pepper until smooth.

To serve, layer the corn salsa in bowls, top with grilled shrimp, then add sliced or mashed avocado, and drizzle with creamy garlic sauce.

Garnish with sesame seeds and chopped green onions before serving.