Ingredients

Cilantro-Lime Rice

• 2 cups cooked rice
• 1 tablespoons cilantro leaves chopped
• 1 lime juiced

Chipotle Marinade

• 4 canned chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 1 clove garlic
• 1 tablespoon honey
• 2 tablespoons olive oil
• ½ tablespoon brown sugar
• ½ teaspoon cinnamon

Shrimp Burrito Bowl

• 1-pound raw shrimp, peeled, deveined and tails removed
• 2 bell peppers sliced into thin strips
• 1 cup corn
• ½ red onion, finely minced
• 1 tablespoon olive oil

Toppings

• Lettuce
• Cheddar cheese shredded
• Guacamole (Check out my homemade recipe!)

Directions

Chipotle Shrimp

1. Combine all the chipotle marinade ingredients in a food processor, puree until smooth.
2. Place the shrimp and the marinade into a Ziploc bag and marinate in the fridge until ready to grill.

Cilantro-Lime Rice

1. Combine the cooked rice, lime juice and cilantro. Stir to combine and set aside.

Chipotle Shrimp Bowl

1. Heat a grill pan or skillet over medium heat. once hot, add 1 tablespoon of olive oil and grill the veggies until crisp tender. Remove the peppers from the heat and set aside.
2. Add additional 1 tablespoon of olive oil to the grill pan. once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat and set aside.
3. Build your bowl with the cilantro rice on the bottom, corn, red onion, peppers and shrimp.
4. Top with lettuce, cheese and guacamole.

Enjoy!