Shrimp with Avocado & Corn Salsa

Ingredients

• A pinch of ground black pepper (about 0.25 tsp)
• 1/2 tsp garlic powder
• 1 tsp paprika
• 15 ml of olive oil
• 450 g of large, cleaned shrimp (shells removed)
• Optional: 0.25 tsp cayenne pepper for some heat
• A small pinch of salt (or 0.25 tsp)
• Salt (adjust to your taste)
• Juice from 1 lime
• Chopped jalapeño, without seeds (optional)
• 10 g of freshly chopped cilantro
• 80 g of diced red onion
• Thawed frozen corn, about 160 g
• Use 0.25 tsp salt to season
• Finely minced garlic (1 clove)
• Half a lemon, freshly squeezed for juice (15 ml)
• 10 g of cilantro, finely chopped
• 60 ml sour cream
• 120 ml mayonnaise
• Black pepper, 0.25 tsp
• Green onions, chopped, to sprinkle on top
• Use cooked rice depending on how much you need
• A few slices of fresh avocado
• Sprinkle sesame seeds to decorate