# Components:
→ Shrimp
01 - 1 lb 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
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
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, kept warm
18 - Lime wedges, for serving
# Directions:
01 - In a large mixing bowl, combine shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice. Toss well to coat, then allow shrimp to marinate for 10 minutes.
02 - Preheat grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
03 - Thread marinated shrimp onto skewers. Grill shrimp for 2–3 minutes per side until they are pink, opaque, and lightly charred. Remove from the grill and set aside.
04 - Add diced avocado, cooked corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt into a bowl. Gently toss until evenly combined.
05 - Divide warm rice among 4 serving bowls. Arrange grilled shrimp on top and spoon over avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
