Mexican Shrimp Burrito Bowl

Mexican Shrimp Burrito Bowls

(original recipe found here)

Grapeseed Oil
1 lb salad shrimp ( I used the frozen, peeled, cooked shrimp - but you could use fresh.  If frozen, thaw under running cold water and drain well.)
1 tsp minced garlic (I used the minced garlic in a jar - very easy)
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp paprika
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp honey
1 cup corn
1 can black beans, drained and rinsed
1 cup grape tomatoes, halved
2 green onions, thinly sliced
1 tbsp lime juice

Spray a large skillet or saucepan with the oil. Heat on medium high.
Add the shrimp and garlic to the pan. Cook until the shrimp is heated through (2-3 minutes)
Stir in the seasonings. 
Add the corn and beans. Stir until well coated.
Stir in the honey and lime juice.
Top with tomatoes and green onions.

4 servings