Cook your base. Make rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm. If using greens, wash and pat dry so they don’t wilt under the warm shrimp.

Mix the blackening spice. In a small bowl, combine 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 to 1/2 teaspoon cayenne (to taste), 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Prep the shrimp. Pat the shrimp very dry with paper towels. Toss with 1 tablespoon oil, then sprinkle the spice blend to coat evenly. Press gently so the spices stick. Dry shrimp and even seasoning = better crust.

Chop the toppings. Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and cut kernels off the corn (or thaw frozen). Roughly chop cilantro. Cube the avocados and squeeze a little lime on them to prevent browning.

Make a quick lime drizzle. Whisk 2 tablespoons olive oil, zest of 1 lime, juice of 1 to 2 limes, a pinch of salt, and a crack of pepper. For creamy dressing, stir in 2 tablespoons Greek yogurt. Taste and adjust acidity.

Blacken the shrimp. Heat a large skillet over medium-high until hot. Add 1 tablespoon oil (and 1 tablespoon butter if using). Lay shrimp in a single layer. Cook 1.5 to 2 minutes per side until opaque and lightly charred at the edges. Don’t crowd the pan; work in batches if needed.

Steam or char the corn (optional). If you like it warm and toasty, toss corn into the hot pan for 1 to 2 minutes to pick up the spices left behind.

Assemble the bowls. Add your base, then layer in tomatoes, cucumber, bell pepper, corn, and avocado. Top with blackened shrimp. Spoon over the lime drizzle. Scatter cilantro, add a wedge of lime, and finish with a pinch of flaky salt.

Customize at the table. Add pickled jalapeños for heat, feta or cotija for saltiness, and a few dashes of hot sauce if you like it punchy.