Mexican Shrimp Bowl

INGREDIENTS - 1 lb XL peeled & deveined raw shrimp of choice. - 2 tbsp of extra virgin olive oil - Any taco seasoning of choice. - Cooked Jasmine Rice Corn & Black Bean Salsa (Combine all ingredients) - 1 cup roasted yellow corn (cooled) - 1 cup canned black beans (strained and rinsed) - 1/2 cup finely diced red onion - 1/2 cup finely diced pablano pepper - 1/2 cup finely diced tomatoes - 1/2 cup fresh chopped cilantro - 2 tbsp extra virgin olive oil - Juice of 1 lime - Salt to taste - Garlic powder to taste Creamy Cilantro Lime Sauce (Blend all ingredients together) - ~1 cup light sour cream - ~1 tbsp extra virgin olive oil - Zest of 1/2 a lime - Juice of 1/2 a lime - 2 cloves of galric - 1/2 bunch of cilantro - Salt to taste Note: Adjust ingredients to your liking and only add 1-2 tbsp of water at a time until you reach desired thickness. DIRECTIONS 1. Prepare the corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes mixing frequently to prevent burning, then add to a bowl and let cool. While corn is cooling, prepare other ingredients. Combine all and place in fridge. 2. Prepare the creamy cilantro lime sauce and place in fridge. 3. Prepare the shrimp. Make sure they’re clean and all the shell is removed then add to a large bowl with olive and taco seasoning. Mix till welll combined. 4. Cook shrimp in large greased skillet over medium high heat for 2-3 min per side. Be careful to not over cook. 5. Assemble your bowl & ENJOY!