Pat shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, smoked paprika, ground cumin, 1/2 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes while preparing vegetables.

Prepare cucumber and asparagus

Trim woody ends from asparagus. If spears are thick, halve lengthwise. Cut asparagus into 2–3 inch pieces for salad or leave spears whole if grilling. Peel or thinly slice cucumber lengthwise and then cut into 1/4-inch half-moons (about 2 cups). Halve and pit the avocado, slice into 1/2-inch slices and set aside with a squeeze of lime to slow browning.

Corn pico de gallo

If using fresh corn: remove kernels from the cob. If using frozen, thaw and drain. In a bowl combine corn kernels, diced tomato, red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning. Refrigerate until serving to let flavors meld.

Grilling / cooking

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill asparagus: toss asparagus with remaining 1 tbs olive oil and a pinch of salt and pepper. Grill 2–4 minutes, turning occasionally, until charred and tender-crisp. Remove and set aside.

Grill shrimp: place marinated shrimp on the hot grill or grill pan in a single layer. Cook 1.5–2 minutes per side until opaque and lightly charred (internal temp ~120–130°F). Remove from heat and keep warm.

Assembly & finishing

Arrange cucumber slices and grilled asparagus on a large platter or individual plates. Fan sliced avocado over the vegetables.

Top with grilled shrimp (arrange evenly) and spoon 1 cup of corn pico de gallo over the top, distributing the jalapeño pieces evenly.

Drizzle remaining 1 tsp olive oil over the assembled dish, scatter microgreens or chopped cilantro, and finish with a pinch of flaky sea salt if using. Serve with lime wedges on the side.