Spicy Shrimp Burrito Bowl With Sweet Herb Rice and Black Bean Corn Salsa

"'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand.  - Deuteronomy 32:39

4 c cleaned,  tail off shrimp, season and set aside

Seasoning for Shrimp

1 1/2 t Ancho chili powder

1 t Garlic granules 

1 1/2 t Toasted cumin

Pinch red pepper flakes

Mix spices and sprinkle on shrimp.

Oil for sautéing 

Sauté shrimp quickly in hot oil. 2 1/2 minutes each side. Do not over cook. They will resemble grilled shrimp.

Black Bean Corn Salsa

3 ears fresh corn, microwave, shaved 

1 can black beans, drained and rinsed

1 tomato, chopped

1/2 red onion, diced

1 tiny lime, juiced 

1/2 t Garlic 

1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano

Mix together, cover, set aside.

Sweet Herb Rice

2 c cooked rice, done according to box directions and set aside

1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano

1 tiny lime, juiced 

1 T sugar

Smoked Salt and pepper

After rice is slightly cooled, salt/pepper, add herbs, lime juice and sugar.

Toppings

Sliced avocado, cheese and sour cream

To serve place rice on bottom of bowl, then using a third measure scheme add the shrimp, avocado, and salsa, topping with cheese and sour cream.