Grilled Shrimp Taco Bowl

Ingredients

• 1 tablespoon smoked paprika, sweet or hot
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle powder, optional
• 1 pound shell-on shrimp, thawed if frozen, peeled and deveined
• 1/4 cup neutral oil
• High heat oil such as canola or grapeseed for brushing grill grates
• 2 tablespoons fresh lime juice
• 2 tablespoons apple cider vinegar
• 3/4 cup neutral flavored oil
• 1 clove garlic, peeled
• 1 cup cilantro leaves and stems, packed
• 1 jalapeño, stem removed
• Salt to taste
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 pint cherry or grape tomatoes, halved
• 2 cups cooked rice
• 2 cups shredded romaine
• 1 medium ripe avocado, thinly sliced or cut into chunks
• 4 radishes, thinly sliced
• 2 teaspoons neutral oil, such as canola or avocado
• 2 tablespoons finely chopped jalapeño, to serve
• 1/4 cup tablespoon finely chopped cilantro, to serve
• Lime wedges, to serve
• Salt and pepper to taste

Directions

1. In a small bowl, whisk the spice mix, starting with the paprikas and ending with the chipotle powder. Put the shrimp in a bigger bowl, coat them with the oil, sprinkle in the spices, and turn everything with a large spoon until the seasoning is spread all over.
2. Cover the bowl and chill the shrimp for 30 minutes, or leave them in the refrigerator up to overnight.
3. When it is time to cook, get your gas or charcoal grill heating on high for 15 to 20 minutes. If there is a thermometer on the grill, you want it to show at least 500ºF.
4. For the dressing, put every dressing ingredient except the salt into a mini chopper or blender. Pulse 3 to 5 times to rough everything up, then run the machine on high until the dressing turns creamy. You can do this up to 2 days ahead and keep it in the refrigerator.
5. In a small bowl, dress the black beans with 2 teaspoons oil, plus salt and pepper to taste.
6. Lift the shrimp out of the marinade, letting the extra drip away, and slide them onto 2 metal skewers. The 2-skewer setup is your friend here, because it keeps the shrimp steady when you turn them over on that very hot grill.
7. Once the gas or charcoal grill is ready, grip a small folded piece of paper towel with tongs, dip it in oil, and wipe the grill grates.
8. Lay the shrimp skewers on the grill. With tongs, give the skewers a light press so the shrimp make good contact for grill marks and char.
9. After about 3 minutes, turn the skewers over and cook the second side for 1 to 3 minutes, until the shrimp look opaque nearly all the way through. They will keep cooking for a few minutes once you pull them from the heat.
10. Spoon the rice into 4 bowls. Add black beans and corn, then finish each bowl with tomatoes, radishes, romaine, avocado, and the grilled shrimp.
11. Put chopped cilantro and chopped chilies in small bowls, with limes alongside for squeezing.