Begin by placing 1 pound of peeled and deveined shrimp in a medium bowl. Drizzle with 1 tablespoon of olive oil and the juice of 1 lime, then season with salt and pepper. Toss the shrimp until evenly coated and allow them to marinate for 10 minutes.

While the shrimp marinates, prepare the corn salsa. In a large mixing bowl, combine 1 cup of corn kernels, ½ cup of halved cherry tomatoes, 1 diced avocado, and 1 small finely chopped red onion. Squeeze in some lime juice, and add salt and pepper to taste. Gently stir the ingredients together.

In a small bowl, mix together ½ cup of Greek yogurt, 2 minced garlic cloves, and a pinch of salt. If the sauce is too thick, thin it out with a little water until desired consistency.

Preheat your grill or grill pan to medium-high heat. Once ready, add the marinated shrimp, cooking for 2-3 minutes on each side until pink and opaque.

In serving bowls, layer a scoop of corn salsa at the bottom, followed by the grilled shrimp. Drizzle your garlic yogurt sauce generously over the shrimp.

For a final touch, sprinkle fresh cilantro over each bowl and serve immediately.