# 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 and Garnish
17 - 2 cups cooked white or brown rice, kept warm
18 - Lime wedges, for serving
# Directions:
01 - Combine shrimp, olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a mixing bowl. Mix thoroughly until shrimp are evenly coated. Set aside to marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak in water for 10 minutes prior to assembling shrimp.
03 - Place skewered shrimp on the grill and cook for 2–3 minutes on each side, turning once, until shrimp are pink, opaque, and lightly charred. Transfer grilled shrimp to a plate.
04 - While shrimp are grilling, gently fold together avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño if desired, lime juice, and salt in a clean bowl until evenly mixed.
05 - Distribute cooked rice among four bowls. Arrange grilled shrimp and a generous portion of avocado corn salsa on top of the rice in each bowl. Garnish with extra cilantro and serve with lime wedges.
