In a medium bowl, combine 1 tablespoon of olive oil, 3 tablespoons of fresh lime juice, 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk until well blended.

Add 1 pound of peeled and deveined shrimp to the marinade, ensuring each piece is fully coated. Toss gently and cover the bowl with plastic wrap. Allow the shrimp to marinate for at least 15-20 minutes.

Cook your 1 cup of brown rice or quinoa according to package instructions, typically boiling in water for 15-20 minutes. Once cooked, set aside.

Heat a large skillet over medium-high heat and add a splash of olive oil. Add the marinated shrimp and cook for about 2-3 minutes on each side until pink and opaque.

Assemble your bowl with a serving of cooked brown rice or quinoa at the bottom, topped with cooked shrimp, cherry tomatoes, corn, and diced avocado.

Sprinkle ½ cup of freshly chopped cilantro over the bowl and serve with lime wedges for an extra zesty squeeze.