Ingredients:
- 1 lb Large Shrimp, peeled and deveined
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Sea Salt
- 2 cups Corn kernels
- 1 large Avocado, pitted and cubed
- 1/4 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 1 tbsp Fresh lime juice
- 1/2 tsp Kosher salt
- 1/2 cup Plain Greek yogurt
- 1 tbsp Fresh lime juice
- 1 tsp Lime zest
- 1/2 tsp Garlic powder
- 2 cups Cooked Quinoa
- 2 cups Spring mix
Instructions:
- Pat your 1 lb of shrimp dry with paper towels. Toss them in a bowl with 1 tbsp olive oil, paprika, garlic powder, cumin, cayenne, and sea salt. Let them sit for 5 minutes while you prep the rest.
- Place your corn kernels in a hot pan or on a grill basket. Cook for 3-5 minutes until the kernels start to pop and show dark brown spots.
- In a medium bowl, combine the charred corn, cubed avocado, diced red onion, and chopped cilantro. Add 1 tbsp lime juice and a pinch of salt. Toss gently so you don't mash the avocado.
- Whisk the Greek yogurt, remaining lime juice, lime zest, and garlic powder. Add a teaspoon of water if you need it thinner to drizzle. It should look silky and velvety.
- Place the shrimp on the preheated grill. Cook 2 minutes per side until they form a perfect C shape and turn opaque. Note: Overcooked shrimp turn into tight O shapes and get rubbery, so stay vigilant!
- Divide the 2 cups of cooked quinoa and spring mix between four bowls. This provides a structural foundation for the heavier toppings.
- Top the greens with a generous portion of the avocado corn salsa and the grilled shrimp.
- Drizzle the lime sauce over the top in a zig zag pattern. This is your first color accent—the stark white against the charred corn.
- Add a few extra leaves of fresh cilantro (Accent 2: Bright Green) and a final dusting of smoked paprika (Accent 3: Deep Red) for a professional look.
- Plate it up while the shrimp is still radiating heat against the cold salsa.