Ingredients
2 tablespoons olive oil1 tablespoon chili powder1 teaspoon ground coriander1 teaspoon dried oregano3/4 teaspoon garlic salt1/2 teaspoon ground cumin1/2 teaspoon pepper20 uncooked shrimp (16-20 per pound), peeled and deveined1 cup uncooked saffron riceAVOCADO-CORN SALSA:1 medium ripe avocado, peeled and cubed2 to 3 tablespoons lime juice1-1/2 cups frozen corn, thawed1 medium tomato, peeled, seeded and chopped2 jalapeno peppers, seeded and minced1/4 cup minced fresh cilantro1 green onion, chopped1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl or shallow dish, combine the first 7 ingredients. Add the shrimp and turn to coat. Cover and refrigerate for 30 minutes.
Meanwhile, cook rice according to package directions.
In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
Drain shrimp, discarding marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.
