# Components:
→ 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 canned and drained
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
# Directions:
01 - In a mixing bowl, combine shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice. Toss to coat 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 shrimp onto skewers and grill for 2 to 3 minutes per side until they turn pink, opaque, and develop light char marks. Remove from heat.
04 - Meanwhile, in a bowl, gently combine diced avocado, corn kernels, quartered cherry tomatoes, diced red onion, chopped cilantro, jalapeño if using, lime juice, and salt. Toss carefully to blend flavors.
05 - Divide the warmed rice evenly among four bowls. Top each serving with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with additional cilantro and serve with lime wedges.
