In medium bowl, whisk together oil, garlic, onion powder, chili powder, cumin, and sea salt or pink Himalayan salt. Add shrimp and toss until coated.
Cover and refrigerate for at least 15 minutes, or up to one day.
Heat pan on high heat for 2 minutes, then add oil and shrimp.
Cook shrimp over medium-high heat until cooked (about 5 minutes).
Finish with squeeze of lime juice.
For the salsa, combine avocado, jalapeno, corn, tomato, salt, pepper, lime juice, and cilantro in small bowl.
Place 3 shrimp on your favorite gluten-free tortillas (Siete, a grain-free brand, is good!) and top with avocado salsa.
Enjoy with lime wedges on the side!