In a mixing bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, and pepper. Let this sit for about 10 minutes.

In another bowl, combine the thawed corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix until well combined.

Preheat your grill or grill pan to medium-high heat. Once hot, grill the shrimp for 2-3 minutes on each side until they turn vibrant pink and opaque.

In a small bowl, whisk together mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your taste.

Layer the bowl by first adding a scoop of corn salsa, then top with grilled shrimp and finally add sliced or mashed avocado.

Drizzle the creamy garlic sauce over the shrimp and avocado. Top with sesame seeds and green onions.