2 servings

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. 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.