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
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cayenne pepper
  • 2 cups roasted corn kernels
  • 2 Large Ripe Avocados, cubed
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Red onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1 Jalapeño, seeded and minced
  • 3 tbsp Fresh lime juice, divided
  • 1/3 cup Plain Greek yogurt
  • 1/3 cup Mexican Crema
  • 1 clove Garlic, grated
  • 1/2 tsp Honey
  • 3 cups cooked Cilantro-Lime Rice
  • 2 cups Shredded Romaine

Instructions:

  1. Prepare the Signature Creamy Sauce by whisking together Greek yogurt, Mexican crema, grated garlic, 1 tablespoon of lime juice, and honey. Refrigerate for at least 10 minutes to allow flavors to meld.
  2. In a medium bowl, combine the roasted corn, halved cherry tomatoes, diced red onion, minced jalapeño, and 2 tablespoons of lime juice. Do not add the avocado or salt yet to prevent moisture release.
  3. Toss the shrimp with avocado oil, smoked paprika, cumin, garlic powder, kosher salt, and cayenne pepper. Thread onto skewers if using an outdoor grill.
  4. Preheat grill or cast-iron pan to high heat. Sear the shrimp for 2 minutes per side until a charred crust forms and the interior is opaque. Avoid overcooking to maintain a snappy texture.
  5. Just before serving, gently fold the cubed avocado and chopped cilantro into the corn salsa.
  6. Assemble the bowls by layering 3/4 cup cooked rice, 1/2 cup shredded romaine, a generous portion of grilled shrimp, and the avocado corn salsa. Drizzle with the chilled creamy sauce.