Preheat your grill or grill pan to medium-high heat, around 400°F (200°C).

In a mixing bowl, add the peeled and deveined shrimp, olive oil, paprika, garlic powder, salt, black pepper, and lemon juice. Toss to coat.

In another bowl, combine corn, diced avocado, finely chopped red onion, diced tomato, chopped cilantro, lime juice, salt, and pepper. Mix gently.

In a small saucepan, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.

Once your grill is preheated, skewer the marinated shrimp if desired, and grill for 2-3 minutes on each side until pink and opaque.

Remove the grilled shrimp from the heat and rest for a couple of minutes. Serve on a base of rice (if using), topped with corn salsa and creamy garlic sauce.