Instructions

• First, fire up your grill to medium-high. You want it hot enough to get that char real nice on the shrimp.
• Next, in a bowl, toss your shrimp with olive oil, salt, and pepper. Get every piece coated good.
• Grill the shrimp about 2-3 minutes per side. They cook fast, so watch the float valve if you’re using your pressure cooker to get the timing right.
• While shrimp’s grilling, mix together avocado, corn, red onion, cilantro, and lime juice in a separate bowl. That’s your fresh corn salsa.
• In another bowl, stir sour cream, minced garlic, and mayo until it forms a smooth, creamy garlic sauce. Feel free to add extra garlic if you like it stronger.
• Once the shrimp is done, quickly do a quick release to stop the cooking. You want natural release to keep broth depth but not overcook your shrimp.
• Start building your bowls by laying down a spoonful of corn salsa on the bottom. It’s gonna be your flavor base.
• Top the salsa with grilled shrimp, then drizzle the creamy garlic sauce generously over. Serve immediately and enjoy!