Chipotle Shrimp Bowls

• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Roughly chop cilantro.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice lime.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn starts to char, 2 min.
• Add onions. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
• Remove from heat. Transfer veggies to a medium bowl to cool slightly.
• Carefully wipe the pan clean.

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper and 1/2 tsp (1 tsp) garlic salt.
• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  

• Meanwhile, add tomatoes, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice to the medium bowl with veggies.
• Season with salt and pepper, then stir to combine.

• Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring until melted, 1 min.
• Divide rice between bowls. Top with salsa and shrimp.
• Drizzle chipotle sauce over shrimp.
• Sprinkle with remaining cilantro.

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season the shrimp the same way the recipe instructs you to season the salmon. Reheat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**