Summer Produce-Filled Shrimp Bowls

Bring a large pot of water to boil. Add in the corn to cook for about 10 minutes, until bright yellow in color. Drain. Cut the corn kernels off the cob and add them to a large bowl with the mango, half of the diced red onion, red bell pepper, about 1/3 of the chopped cilantro, the juice from one lime, and the spicy honey. Season with salt and pepper to taste then stir to mix.

In a large bowl, combine the chopped heirloom tomato, jalapeño, the rest of the red onion, another 1/3 of the cilantro, the juice of 1 lime, and some salt and pepper to taste. Stir to mix.

Pat the shrimp dry with paper towels and season generously with salt, pepper, cumin, and garlic powder. Heat a couple tbsp olive oil in a large pan over medium high. Add in the shrimp and sauté for about 5 minutes, until just cooked through. Set aside.

Plate the bowls with lettuce, the cooked rice, and the warm beans (all separated). Top each bowl with 5-6 shrimp and drizzle them with extra fresh lime juice. Add on some of the mango/corn salsa and some of the pico de gallo. Garnish with the remaining cilantro. Serve and enjoy!