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Prepare the shrimp: In a bowl, toss shrimp with olive oil, garlic powder, paprika, cumin, salt, and pepper.
Heat a skillet or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Set aside.
Roast the corn: Grill or sauté the corn kernels in a dry skillet until slightly charred (5–7 minutes). Let cool slightly.
In a large bowl, combine the corn, tomatoes, red onion, avocado, and cilantro.
Add the cooked shrimp. Drizzle with lime juice and olive oil. Season with salt and pepper.
Toss gently and serve immediately, or chill before serving.
Serving and storage tips:
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