# Ingredient list:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime
→ Avocado Corn Salsa
09 - 1 large ripe avocado, diced
10 - 1 cup cooked corn kernels (fresh, frozen, or drained canned)
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup fresh cilantro, chopped
14 - 1 jalapeño, seeded and finely chopped (optional)
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, warmed
18 - Lime wedges, for serving
# Step-by-Step Guide:
01 - In a mixing bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Toss to coat evenly and set aside to marinate for 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 10 minutes prior to use.
03 - Thread shrimp onto skewers and grill for 2 to 3 minutes per side until they turn pink, opaque, and develop light char marks. Remove from grill.
04 - While shrimp cooks, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt in a bowl. Gently toss to combine flavors.
05 - Divide warm rice evenly among four bowls. Top with grilled shrimp and a generous portion of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
