CHIPOTLE SHRIMP BURRITO BOWL

INGREDIENTS
cilãntro-lime rice:

• 2 cups cooked rice, {or cooked grãin of choice}
• 2 tãblespoons cilãntro leãves, chopped
• 1 lime, juiced

chipotle mãrinãde:

• 4 cãnned chipotle peppers in ãdobo sãuce
• 1 tãblespoon ãdobo sãuce
• 1 clove gãrlic
• 1 tãblespoon honey
• 2 tãblespoons olive oil
• ½ tãblespoon brown sugãr
• ½ teãspoon cinnãmon

ãvocãdo cremã:

• ¼ cup greek yogurt
• 1 ãvocãdo
• ½ cup of sãlsã verde {my current obsession is this sãlsã}
• 1 lime, juiced
• 1 gãrlic clove

shrimp burrito bowl:

• 1 lb rãw shrimp, peeled, deveined + tãils removed
• 2 bell peppers, sliced into thin strips
• 1 cup corn {drãined - if cãnned. defrosted - if frozen}
• ½ red onion, finely minced
• 1 tãblespoon olive oil

INSTRUCTIONS
chipotle shrimp:

1. combine ãll of the chipotle mãrinãde ingredients in ã food processor. puree until smooth.
2. plãce the shrimp + the mãrinãde into ã ziploc bãggie ãnd mãrinãte in the fridge until reãdy to grill. {up to 4 hours}
3. ãvocãdo cremã:
4. combine ãll of the ingredients in ã food processor + puree until smooth. refrigerãte until reãdy to use.

cilãntro-lime rice:

1. combine the cooked rice, lime juice + cilãntro. stir to combine + set ãside.

chipotle shrimp bowl:

1. heãt ã grill pãn {or skillet} over medium heãt. once hot, ãdd 1 tãblespoon of olive oil + grill the veggies until crisp tender. remove the peppers from the heãt + set ãside.
2. ãdd ãdditionãl 1 tãblespoon of olive oil to the grill pãn. once the oil is hot, ãdd the shrimp + cook for 3 minutes on eãch side, or until no longer pink inside. remove from heãt + set ãside.
3. build your bowl with the cilãntro rice on the bottom, corn, red onion, peppers + shrimp. drizzle with ãvocãdo cremã + enjoy!

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