Bowl De Camaron Zarandeado Recipe

Marinate the Shrimp

In a bowl, combine olive oil, minced garlic, lime juice, chili powder, salt, and black pepper. Add the shrimp and toss to coat. Let it marinate for at least 20 minutes.

Grill the Shrimp

Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes on each side until pink and cooked through. Remove from heat.

Cook the Rice

In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and water is absorbed. Fluff with a fork before serving.

Prepare the Beans

In a small saucepan, combine black beans, cumin, and salt. Heat over medium heat until warmed through, stirring occasionally. Set aside.

Make the Chorizo Aioli

In a bowl, mix together cooked chorizo, mayonnaise, minced garlic, and lime juice until well combined. Adjust seasoning to taste.

Prepare the Pico de Gallo

In a bowl, combine diced tomato, onion, cilantro, lime juice, and salt. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.

Char the Avocado

Brush the cut sides of the avocado with olive oil and sprinkle with salt. Place cut side down on the grill for 2-3 minutes until charred. Remove from heat and scoop out the flesh.

Combine and Serve

In a large bowl, layer the cooked rice, black beans, grilled shrimp, pico de gallo, charred avocado, and mixed greens. Drizzle with chorizo aioli on top and serve immediately.