• In a small bowl whisk together 2 tablespoons lime juice, 3 tablespoons olive oil, 2 teaspoons minced garlic, 2 teaspoons chili powder, ½ teaspoon ground cumin, ¼ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes.
• Pour into a large ziplock bag and add the shrimp. Close the bag and toss to coat. Refrigerate for 30 minutes-1 hours to marinate the shrimp.
• Preheat the grill to medium heat. Put the shrimp on skewers and place them on the grill. Grill on each side for about two minutes or until cooked and pink throughout.

Creamy Avocado Cilantro Sauce

• To make the sauce, add 1 large pitted and diced avocado , ½ cup greek yogurt, 1 teaspoon minced garlic, 2 tablespoons lime juice, and 2 tablespoons chopped cilantro to a blender or food processor. Pulse until smooth. Season with salt and pepper to taste. Serve alongside the shrimp as a dipping sauce.