500g of shrimp in 1/3 cup olive oil, 1 packet taco seasoning, and the juice of 1 lime for 30 minutes. Sauté the shrimp in a skillet until cooked, adding the remaining marinade. For the salad, mix 200g diced cherry tomatoes, 1/2 finely chopped small onion, 1/2 cup sweet corn, 1/4 tsp garlic powder, 2 tbsp olive oil, and 2 tbsp chopped parsley; season with salt and pepper. Roughly mash 2 avocados with the juice of 1/2 lime and salt. Whisk together 170g sour cream or 3/4 cup Greek yogurt, the zest and juice of 1/2 lime, and 1/2 tsp sugar.
