# What you need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tsp salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, warmed
18 - Lime wedges for serving
# How to Make It:
01 - Combine shrimp, olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice in a bowl. Toss to coat and marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 10 minutes if using.
03 - Thread shrimp onto skewers and grill for 2 to 3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
04 - In a bowl, gently combine diced avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt. Toss carefully to avoid mashing the avocado.
05 - Divide warm rice evenly among four bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
