# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tsp salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, warm
18 - Lime wedges, for serving
# Directions:
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 let marinate for 10 minutes.
02 - Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
03 - Thread the shrimp onto skewers and grill for 2 to 3 minutes per side until pink, opaque, and lightly charred. Remove from heat and set aside.
04 - While shrimp cooks, gently toss avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl until well mixed.
05 - Divide warm rice evenly into four bowls. Top each with grilled shrimp and a generous portion of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
