- 1 cup cooked brown rice
- 2 cloves fresh garlic, minced
- 1/4 cup fresh lime juice
- 2 Tbsp chopped fresh cilantro leaves
- 1 pound medium shrimp, peeled and deveined
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, sliced
- 2 Tbsp avocado oil, olive oil
- sea salt and ground black pepper, to taste
- 1 large corn on the cob
- In a large bowl combine the shrimp with garlic, oil sea salt and pepper.
- Preheat grill to medium high heat. (Or a skillet on the stove) Add shrimp and cook, for about 2 minutes on each side.
- Meanwhile, brush avocado and corn with a tiny bit of oil.
- Add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste.
- Once cooked, and slightly cooled, cut the corn from the cob.
- Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine.
- Top each bowl equally with shrimp, avocado, corn and tomatoes.
- You can use a grill or your stove. A George Foreman grill works as well.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
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