# Ingredients:
→ 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, 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, 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 to coat evenly and marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers; if using wooden skewers, soak them in water for 10 minutes beforehand to prevent burning.
03 - Grill shrimp for 2 to 3 minutes on each side until they turn pink, opaque, and develop light char marks. Remove from heat and set aside.
04 - In a bowl, gently mix diced avocado, corn kernels, quartered cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt until well combined.
05 - Divide warm cooked 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.
