Gently pat shrimp dry with a paper towel and transfer them to a medium sized bowl. Add the olive oil and toss the shrimp to coat. Into the same bowl add in the onion powder, garlic powder, chili powder, cayenne pepper, salt, pepper, sugar and lime juice. Toss again to coat.

Skewer each shrimp onto presoaked wood or metal skewers and set aside until ready for grilling.

Over medium-high heat, grill the corn cobs, zucchini, yellow squash and bell pepper halves (you can optionally coat veggies with olive oil or butter. With or without works well). After approximately 4-5 minutes flip veggies and continue to grill for an additional 4-5 minutes.

Add shrimp and cook for approximately 2 minutes each side.

Remove everything from the grill. Carefully cut the corn from the cob and chop the veggies. Place everything in a medium sized serving bowl, top with avocado, fresh lime juice, and a pinch of salt and pepper. Toss to coat.