Grilled Mexican Shrimp Kabob Bowls

Name: Grilled Mexican Shrimp Kabob Bowls
Ingredients: Taco Ranch Dressing; Mango Salsa (or your favorite chunky salsa); 4 8-inch whole-grain tortillas; Seasonings as desired (such as coarse salt, paprika, cumin, garlic powder, etc.); Olive oil spray (I use an oil sprayer such as the Misto); Parchment paper or foil (optional); 3 garlic cloves (chopped); 1 tablespoon chopped fresh cilantro; 1 tablespoon fresh parsley; 2 green onions (sliced); 2 tablespoons fresh lime juice (1 to 2 limes); 2 tablespoons olive oil; 1-2 teaspoons chili powder; 1 teaspoon ground cumin; ¼ teaspoon salt; Hot sauce as desired; 24 to 26 large raw shrimp (about 1 pound, peeled and deveined); 4 12-inch wooden skewers (*soak in water for 20 minutes to prevent burning); Oil for grill rack; 2 cups cherry tomatoes (halved (I used red and yellow)); 1 cup canned corn (drained (without sugar or additives)); 1 cup canned low-sodium black beans (rinsed and drained); 1 medium ripe avocado (peeled, seed removed and flesh cut into chunks); 1 lime (halved); 1 1-pound package multi-colored mini bell peppers (or 3 large bell peppers, cut into chunks); 2 green onions (sliced); 1 cup shredded cheddar cheese; 4 cups hot cooked brown rice (or quinoa); 2 tablespoons chopped cilantro and/or parsley (optional for stirring into rice); 1 lemon (cut into slices)

Grilled Mexican Shrimp Kabob Bowls

Written by Linda Shapiro (Meal Planning Maven)

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Grilled Mexican Shrimp Kabob Bowls

Written by Linda Shapiro (Meal Planning Maven)

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