Ingredients

2 c. cooked brown rice
1 lb. shrimp, tails removed, peeled and deveined
1 1/2 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
2 tbsp. olive oil, divided
1 c. fire roasted corn
1 red pepper, diced
2 tbsp. freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
1 avocado, thinly sliced

Directions

Step 1
Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred.
Step 2
Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper. 
Step 3
Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.