In a mixing bowl, combine 2 tablespoons of olive oil, 2 minced cloves of garlic, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, and optional cayenne, along with 1/4 teaspoon each of salt and black pepper. Stir in 1 tablespoon of lime juice and add 1 pound of large shrimp. Coat the shrimp well and let them marinate in the refrigerator for 15-30 minutes.

Rinse 1 cup of long-grain rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Stir in the rinsed rice, reduce the heat to low, cover, and simmer for 18-20 minutes. Remove from heat, let sit covered for 5-10 minutes, then fluff the rice with a fork while you prepare the other ingredients.

In a bowl, combine 1 can of rinsed and drained black beans with 1/4 cup of chopped red onion, 1 tablespoon of lime juice, and sprinkle with salt and pepper. Mix well to combine all flavors.

In a separate bowl, mix together 1 cup of thawed frozen corn, 1/2 cup of chopped red bell pepper, and 1/4 cup of chopped red onion. Add in 1/4 cup of chopped cilantro, drizzle with lime juice, and season with salt and black pepper. Stir until well combined.

In a blender, combine 1 ripe avocado, 1/4 cup of sour cream, and 1 tablespoon of lime juice. Blend until creamy and set aside.

Preheat your grill to medium-high heat. Place the marinated shrimp onto the grill and cook for about 2-3 minutes on each side until pink and opaque.

To assemble each Grilled Shrimp Bowl, divide the rice among bowls. Top with black beans, corn salsa, and grilled shrimp. Drizzle with avocado crema and add optional toppings if desired.