Prep:

1. Prepare pickled onions (see recipe here).

2. Marinate Shrimp: Combine garlic, chili powder, salt, lime juice and zest in a large bowl. Pat shrimp dry and toss in marinade. Let marinate 10 minutes, while you prepare corn and remaining ingredients.
3. While shrimp is marinating, preheat oven to broil. Spread corn over a large sheet pan, drizzle with oil and sprinkle with spices. Toss to coat. Broil for 3-5 minutes, tossing once if needed, until turning golden.

To Cook:

1. Stovetop: heat a large drizzle of oil to medium-high in a saute or cast-iron pan. Place shrimp in pan and sear for 2 minutes, until turning golden. Flip and cook another 1-3 minutes, until shrimp is just cooked through (do not overcook!).

   Grill: heat grill to medium heat. Skewer shrimp (don’t pack too tightly so they have room to cook!). Grill for 1-2 minutes per side until lightly charred and cook through (do not overcook!).

2. To make cauliflower rice, in batches, pulse chopped cauliflower food processor until it reaches a ‘rice’ like consistency. Repeat for full head. Use it all now or freeze remainder for later.
3. To cook cauli rice, drizzle oil in the bottom of a large saute pan and heat to medium-high. Add cauliflower, sprinkle with garlic powder and sea salt and cook, stirring often, until rice is fully cooked (about 3-5 minutes).
4. Layer bowl with rice or cauliflower rice, shrimp, corn, tomatoes, avocado and pickled onion.