Grilled Shrimp Taco Bowl Recipe

1. In a small bowl, whisk together the paprika through chipotle powder.

2. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.

3. Cover and refrigerate for 30 minutes or up to overnight.

4. When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. (If the grill has a thermometer, make sure it reads at least 500 degrees F).

Spicy Cilantro Dressing:

1. Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender.

2. Pulse for 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency.

3. In a small bowl, toss the black beans with 2 teaspoons of oil, and salt and pepper to taste.

Grilled Shrimp:

1. Shake off the excess marinade and thread the shrimp into two metal skewers. Using 2 skewers makes the shrimp easy to flip on a very hot grill.

2. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

3. Place the skewers on the grill.

4. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.

5. Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through.

6. They will continue cooking for a few minutes after they’re off the grill.

To Assemble:

1. Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.

2. Serve with small bowls of limes, chopped chilies, and chopped cilantro.