# 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, drained if 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 teaspoon 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 well and let marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 10 minutes before threading shrimp.
03 - Thread shrimp onto skewers and grill for 2 to 3 minutes per side, until shrimp are pink, opaque, and slightly charred. Remove from heat.
04 - While shrimp grill, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Toss to mix evenly.
05 - Divide warm rice among 4 bowls. Top each with grilled shrimp and a generous portion of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
