1: In a large bowl combine the shrimp with garlic, oil, sea salt, and pepper.
2: Preheat grill to medium-high heat.
3: Add shrimp and cook for about 2 minutes on each side.
4: Meanwhile, brush avocado and corn with a tiny bit of oil.
5: Add avocado and corn to the grill and cook, flipping once: 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper to taste.
6: Once cooked and slightly cooled, cut the corn from the cob.
7: Divide the cooked rice between 2 bowls.
8: Add lime juice, salt, pepper, and cilantro to the rice and mix to combine.
9: Top each bowl equally with shrimp, avocado, corn, and tomatoes.
