Southwestern Shrimp with Salsa
"I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. —Lindsay Matuszak, Reno, Nevada..."
INGREDIENTS
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2 tablespoons olive oil
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1 tablespoon chili powder
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1 teaspoon garlic salt
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1 teaspoon ground coriander
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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20 uncooked jumbo shrimp, peeled and deveined
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1 cup uncooked saffron rice
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AVOCADO-CORN SALSA:
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1 medium ripe avocado, peeled and cubed
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2 to 3 tablespoons lime juice
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1-1/2 cups frozen corn, thawed
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1 medium tomato, peeled, seeded and chopped
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2 jalapeno peppers, seeded and minced
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1/4 cup minced fresh cilantro
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1 green onion, chopped
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1/8 teaspoon salt
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1/8 teaspoon pepper
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