Ingredients:

•Jalapeño

•Ear of corn

•1 cup jasmine rice

•2 limes

•1 Roma tomato

•8 oz of shrimp

•3 oz of sweet chili sauce

•Tortilla strips

•1/2 an avocado

Recipe:

Boil rice in 1 1/2 cups of water for 18-20 minutes. Peel husk off corn and remove kernels. Dice tomato and jalapeño. In a nonstick pan with 1 tsp of oil, place corn and cook till lightly charred. Transfer corn to mixing bowl with jalapeño, tomato and lime juice. Return pan used for corn to medium heat. Add 1tsp of olive oil and cook shrimp until lightly browned. Pour in sweet chili sauce and cook 1-2 minutes. Remove from burner.

In your serving bowls layer rice, then shrimp then corn mix. Garnish with avocado and tortilla strips. Enjoy!