Preheat the oven to 400 degrees F.

In a bowl, add the peeled, deveined, tail on or off shrimps, add the Creole seasoning, knorr, onion powder, salt and pepper.

Combine and set aside.

Season the corn on the cob by combine some salt with butter and rub over the corns. Roast in the oven until they're toasted/cooked. About 20 minutes.

Place a saucepan over a medium-high heat and add butter.

Add the seasoned shrimps and cook on both sides until pink and opaque.

Remove and set aside.

This step is optional, I did this because of one of my kids won't eat raw onion.

Add the chopped onion, sprinkle salt over the onion and saute for a few seconds. Remove from the heat. 

Remove the corn from the cob and add to the onion.

Add the chopped tomatoes.

Add the cooked shrimps and combine.

Dice the avocado and mix.

Drizzle any dressing of your choice. Enjoy!