Shrimp & Avocado Rice Bowls

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp J. Olive Co. Blood Orange Olive Oil, divided 
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 cups cooked jasmine rice
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro

Dressing

• 2 tbsp J. Olive Co. Cascadian White Raspberry Balsamic 
• 1 tbsp J. Olive Co. Blood Orange Olive Oil 
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Pinch of salt and pepper

Directions

1. In a medium bowl, toss the shrimp with 2 tablespoons J. Olive Co. Blood Orange Olive Oil, garlic powder, smoked paprika, salt, and pepper. 
2. Heat a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, or until pink and cooked through.
3. In a small bowl, whisk together the Cascadian Wild Raspberry Balsamic, 1 tablespoon Blood Orange Olive Oil, Dijon mustard, honey (if using), salt, and pepper.
4. Divide the cooked rice among four serving bowls.
5. Top with shrimp, avocado, tomatoes, cucumber, and feta.
6. Drizzle with the dressing and garnish with fresh cilantro before serving.