Grilled Shrimp Bowl with Avocado Corn Salsa Delight

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• to taste salt and pepper
• 2 cups cooked brown rice or quinoa
• 1 avocado, diced
• 1 cup sweet corn, canned or freshly cooked
• 1 half red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 quarter cup fresh cilantro, chopped
• 1 Juice of 1 lime

Instructions

1. Prepare the Shrimp Marinade: In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.
2. Cook the Rice or Quinoa: If not already cooked, prepare brown rice or quinoa according to package instructions. Set aside.
3. Make the Avocado Corn Salsa: In a separate bowl, mix together the diced avocado, sweet corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Gently fold to combine and set aside.
4. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Grill shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat.
5. Assemble the Bowls: In serving bowls, layer the cooked rice or quinoa as the base. Top with grilled shrimp and then add a generous scoop of avocado corn salsa on top.
6. Serve: Garnish with additional lime wedges and fresh cilantro if desired.