Mexican Grill Seared Shrimp* Recipe

Marinate shrimp

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 2 cloves minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Marinate 10–15 minutes at room temperature (up to 30 minutes in refrigerator).

Sear shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle of oil. Add shrimp in a single layer (work in batches if needed) and sear 1.5–2 minutes per side until opaque and lightly charred. Remove shrimp to a plate and keep warm.

In the same skillet over medium heat, add 1 tbs butter. Add 1 cup corn and sauté until lightly charred, about 4–5 minutes. Remove from heat and stir in 1 tbs mayonnaise, 1 tsp lime juice, 1/4 tsp chili powder and 1 tbs chopped cilantro. Taste and adjust salt.

In a small saucepan or skillet over medium heat, combine 1/2 cup drained black beans, 2 tbs finely chopped onion, 1/4 tsp cumin, 1/4 tsp salt and 1/2 tsp lime juice. Warm gently 3–4 minutes until heated through. Mash lightly with a fork for creamier texture if desired.

Combine 1/2 cup diced tomatoes, 2 tbs chopped white onion, 2 tbs chopped cilantro, 1 minced jalapeño, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir and let sit 5–10 minutes to meld flavors.

Halve and pit the avocado, scoop into a bowl and mash to desired consistency. Stir in 1 tsp lime juice, 1/4 tsp salt, 1 tbs chopped cilantro and 1 tsp finely chopped red onion. Adjust seasoning to taste.

In a blender or food processor combine 1/2 cup chopped tomatillos, 1/4 cup cilantro, 1 tbs lime juice, 1/4 jalapeño (seeded for less heat), 1 tsp olive oil and 1/4 tsp salt. Blend until smooth. If too thick, thin with 1–2 tsp water to desired consistency. Taste and adjust salt or lime.

Warm 1 cup cooked brown rice if needed. In a bowl place 1 cup organic mixed greens as a base (or to one side). Add the warm brown rice to the bowl.

Arrange warm black beans, Mexican corn, pico de gallo and a scoop (about 1/3 cup) of guacamole in sections around the rice and greens.

Top with the seared shrimp (arrange 6–8 shrimp per serving depending on size). Drizzle 2–3 tbs of the tomatillo dressing over the bowl, or serve on the side.

Finish with 2 tbs crumbled cotija cheese and an extra lime wedge. Serve immediately.