Burrito Bowl with Shrimp

Made this tonight copying Chipotle's Burrito Bowl and it was so yummy!

Mexican Grilled Shrimp

- 1 pound of shrimp, peeled and deveined
- Juice of one large lime
- 3 Tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (more if you like it spicy)

Whisk together everything except shrimp, pour into ziplock bag, add shrimp and marinate for 30 minutes. Grill on each side for 2-4 minutes.


Copycat Chipotle Vinaigrette

- 6 tablespoons red win vinegar
- 1/4 cup honey
- 3/4 cup vegetable oil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 chipotle peppers in adobo sauce (I just used a little sauce because it's so spicy)
- 2 small garlic cloves, minced

Combine all ingredients in a blender or mini food processor and process until smooth.


Other toppings:
- Black Beans (I mixed with green chills and seasoned with cumin, chili powder, and salt)
- Sautéed peppers and onions (I used two shallots and a red pepper and used honey about half way through sautéing them to sweeten them a little)
- Cilantro rice (our best bites or cafe rio copy cat recipe)
- Lettuce
- Sour cream
- Avocado
- Cotija (or other mexican) cheese

Grilled Shrimp Tacos With Avocado Salsa

Recipe from  http://www.the-girl-who-ate-everything.com

Ingredients

Avocado Salsa:

• 2 ripe avocados, diced
• ¼ cup finely diced red onion
• ½ jalapeno, seeded and diced finely
• 3 Tablespoons finely chopped cilantro
• 2 Tablespoons lime juice
• 1 Tablespoon olive oil
• 1 clove garlic, minced (about ½ teaspoon)
• Salt and pepper to taste

• 24 medium shrimp (about ½ lb), raw, peeled and deveined
• Wooden skewers
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Shrimp marinade:

• 1 Tablespoons olive oil
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 1 clove garlic, minced (about ½ teaspoon)
• 1 teaspoon lime juice
• 8 (6-inch) flour tortillas
• Toppings: chopped red cabbage, crumbled Cojita or feta cheese

In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

Preheat grill to medium high heat.

In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

Warm tortillas on the grill or in the microwave.

Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.