The 40 days of Lent will soon be upon us, bringing with it an increased interest in getting some seafood on the table.

This healthful shrimp bowl features a slightly spicy mix of paprika, garlic and cayenne, grilled with your favorite grain. A fresh corn salsa punctuated with bell pepper, cilantro and the bite of jalapeño goes on top along with a creamy yogurt-based sauce brightened with lemon.

I used white rice because that's what's always within reach in my kitchen, but cooked brown rice, quinoa, bulgur or even farro would work just as well (and provide a little bit more nutrition).

Frozen shrimp is fine in this recipe and, in fact, might be better than "fresh" shrimp that has been flash-frozen and thawed. Definitely avoid shrimp that smells like ammonia — that means it's gone bad — and you also want to steer clear of shrimp that feels soft or slimy.

I pretty much grill outside only when the weather is good (sad!) so I made these shrimp on the stovetop.

If you really like it spicy, add a dash of cayenne before serving.

Grilled Shrimp Bowl with Corn Salsa

PG tested

For shrimp

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 garlic clove, minced

1 teaspoon paprika

1/4 teaspoon each salt and pepper

Dash of cayenne pepper, optional

For corn salsa

1 cup fresh, canned or frozen (thawed) corn

1/2 cup diced red onion

1/2 red or yellow bell pepper, chopped

1/4 cup chopped cilantro

1 jalapeño, seeded and minced

Zest and juice of 1 lime

Salt, to taste

For sauce

1/2 cup plain yogurt

1/4 cup sour cream

1 tablespoon chopped cilantro

1 tablespoon fresh lemon juice

1 garlic clove, minced

Salt and pepper, to taste

For bowl

4 cups cooked white or brown rice

1 avocado, sliced or diced

Toasted sesame seeds, for garnish

Chopped green onion, for garnish

Prepare shrimp: In a bowl, combine shrimp, olive oil, garlic, paprika, salt, pepper and cayenne. Toss to coat.

Make corn salsa: In a medium bowl, combine corn, red onion, bell pepper, cilantro, jalapeño, lime juice and zest and a generous dash of salt. Toss gently to combine, then set aside.

Prepare sauce In a small bowl, whisk together yogurt, sour cream, cilantro, lemon juice and garlic. Taste, then season to your liking with salt and pepper.

Grill the shrimp over medium heat for 2-3 minutes per side, or until pink and cooked through. (I used a cast-iron grill pan on top of the stove.)

Assemble the bowl: Divide cooked rice among 4 bowls. Top with grilled shrimp, salsa, avocado slices and drizzle with creamy sauce.

Garnish with toasted sesame seeds and chopped green onions. For extra spice, add a pinch of cayenne or red pepper flakes.

Serves 4.

— adapted from recipetineats.com