# Components:
→ Shrimp Preparation
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
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
# Method:
01 - In a mixing bowl, coat shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice. Allow shrimp to marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers, soaking wooden skewers in water for 10 minutes if using.
03 - Place skewered shrimp on the grill and cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and lightly charred. Remove shrimp from heat.
04 - Combine diced avocado, cooked corn, quartered cherry tomatoes, finely diced red onion, chopped cilantro, jalapeño if desired, lime juice, and salt in a bowl. Toss gently until well mixed.
05 - Divide warm rice evenly among four bowls. Top each with grilled shrimp and a generous portion of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
