Spicy shrimp taco with avocado-corn salsa

In a bowl, mix the olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper. Toss in the cleaned shrimp and let it sit for 5-10 minutes.

For the salsa, dice the avocado, cherry tomatoes, and red onion. Mix them in a bowl with the drained sweet corn, finely chopped fresh coriander, and the fresh juice of half a lime.

Heat a pan over medium-high heat. Fry the marinated shrimp for 2-3 minutes per side until they are nicely pink and juicy.