Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined
  • 2 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Sea salt
  • 1.5 limes, juiced (divided for shrimp, salsa, and sauce)
  • 2 ears Fresh corn
  • 2 Large avocados, cubed
  • 1/4 cup Red onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1 Jalapeño, deseeded and minced
  • 1/2 cup Greek yogurt
  • 2 tbsp Mayonnaise
  • 3 cloves Garlic, grated
  • 1 tbsp Fresh chives, minced
  • 3 cups Cooked cilantro-lime rice

Instructions:

  1. Prepare the base grain (rice or quinoa) according to package instructions and keep warm.
  2. In a medium bowl, toss the shrimp with avocado oil, smoked paprika, cumin, garlic powder, cayenne, and sea salt. Set aside at room temperature.
  3. Preheat your grill or cast-iron grill pan to medium-high heat. Grill the corn ears for 8-10 minutes, rotating occasionally until lightly charred on all sides. Remove from heat and slice kernels off the cob.
  4. Perform the Flash-Marinate: Add the juice of 1/2 lime to the shrimp mixture and toss to combine exactly 15 minutes before grilling.
  5. Whisk together the Greek yogurt, mayonnaise, grated garlic, 1 tablespoon lime juice, and minced chives in a small bowl. Thin with a teaspoon of water if a drizzling consistency is desired.
  6. Assemble the salsa by combining the charred corn kernels, cubed avocado, red onion, cilantro, minced jalapeño, and the remaining 1/2 lime juice. Season with salt and pepper.
  7. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred. Avoid overcooking.
  8. Assemble the bowls by layering the cooked grain base, a generous portion of avocado corn salsa, and the grilled shrimp. Drizzle with the creamy garlic sauce and serve immediately.