For the Shrimp:

• 2 lbs large shrimp, peeled and deveined (buy them already cleaned if you value your sanity)
• 3 tablespoons olive oil
• 2 cloves garlic, minced (or use the jarred stuff, I won’t tell)
• 1 lime, juiced (about 2 tablespoons)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika (smoked if you have it)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne (optional, but I always add it)

For the Avocado Corn Salsa:

• 3 ears fresh corn (or 2 cups frozen corn, thawed – fresh is better but life is hard sometimes)
• 2 ripe avocados, diced (the kind that gives slightly when you press on it)
• 1 red bell pepper, diced small
• 1/2 red onion, finely diced (soak in cold water if you’re sensitive to raw onion)
• 1/4 cup fresh cilantro, chopped (or parsley if you’re team “cilantro tastes like soap”)
• 2 limes, juiced (about 1/4 cup)
• 2 tablespoons olive oil
• 1 jalapeño, seeded and minced (leave seeds if you like heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Bowls:

• 4 cups cooked quinoa or brown rice (I usually make a big batch on Sunday)
• 2 cups mixed greens or spinach
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup crumbled feta or cotija cheese (optional but highly recommended)
• Lime wedges for serving
• Hot sauce (because everything’s better with hot sauce)

For the Simple Lime Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey (or maple syrup for vegan)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper