1 lb large or extra-large shrimp, peeled and deveined (16–20 count per pound)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon garlic powder

Juice of 1 small lime

¼ teaspoon each salt and pepper

1½ cups fresh sweet corn (or fire-roasted frozen corn, thawed)

¼ cup finely diced red bell pepper

¼ cup sliced green onions

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

Pinch of salt

2 ripe but firm avocados

Juice of ½ lime

Salt and pepper to taste

½ cup mayonnaise or Greek yogurt

1 tablespoon fresh lime juice

1 teaspoon hot sauce (adjust to taste)

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 tablespoon chopped cilantro

Pinch of salt

1–2 tablespoons water, if needed to thin

2 cups cooked white or brown rice, quinoa, or cauliflower rice for a low-carb option

Shredded lettuce

diced tomatoes

pickled red onions

lime wedges

black beans

pico de gallo

crumbled cotija cheese