Blackened Shrimp Bowl with Lemon Dust Dry Rub, Jasmine Rice, and Fresh Corn Salsa

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 tbsp lemon dust dry rub (recipe below)

• 1 tbsp butter

Double Barrel BBQ Lemon Dust Dry Rub:

• 3 oz

For the Jasmine Rice:

• 1 cup jasmine rice

• 1 1/2 cups water

• 1/2 tsp salt

• 1 tsp olive oil or butter

For the Fresh Corn Salsa:

• 1 1/2 cups fresh corn kernels (about 2-3 ears of corn)

• 1 small red bell pepper, diced

• 1 small red onion, finely chopped

• 1 jalapeño, seeded and diced (optional for heat)

• 1/4 cup fresh cilantro, chopped

• 1 lime, juiced

• 1/2 tsp salt

• 1/4 tsp cumin

• 1 tbsp olive oil

Instructions

1. Prepare the Rice:

   • Rinse the jasmine rice in cold water until the water runs clear.

   • In a pot, bring the water to a boil with salt and olive oil.

   • Add the rice, reduce heat to low, cover, and simmer for 15 minutes.

   • Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

2. Make the Corn Salsa:

   • In a large bowl, combine the corn, bell pepper, onion, jalapeño, and cilantro.

   • Add the lime juice, olive oil, salt, and cumin. Mix well and set aside.

3. Season and Cook the Shrimp:

   • Pat the shrimp dry with paper towels.

   • Toss the shrimp with olive oil and Lemon Dust Dry Rub until evenly coated.

   • Heat a skillet over medium-high heat.

   • Add butter to the skillet, followed by the shrimp. Cook for 1-2 minutes per side until blackened and opaque.

4. Assemble the Bowls:

   • Divide the jasmine rice among serving bowls.

   • Top with blackened shrimp and fresh corn salsa.

   • Garnish with additional cilantro and a lime wedge if desired.

Enjoy your flavorful and nutritious blackened shrimp bowl with a fresh citrusy kick!