Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat, then add the rice. Sauté for 2-3 minutes until lightly toasted. Pour in 2 cups of chicken or vegetable broth, add a pinch of salt, and bring to a boil. Cover and simmer for 15-18 minutes until the rice is fluffy. Stir in the lime juice and chopped cilantro once cooked.

In a mixing bowl, combine 1 pound of peeled and deveined shrimp, 2 tablespoons of olive oil, the juice of 1 lime, and your spice mix. Let the shrimp marinate for 15-20 minutes. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn opaque and slightly firm.

In a blender, combine 1 ripe avocado, ½ cup of Greek yogurt, the juice of 1 lime, a handful of cilantro, and a clove of garlic. Blend until smooth, adding a splash of cold water to reach desired consistency. Season with salt.

Rinse and drain 1 can of black beans and 1 cup of corn. Chop the red bell pepper and red onion into small pieces, and finely chop additional cilantro for garnishing. Cut a lime into wedges.

In a serving bowl, create a base with the rice. Layer shrimp on top, followed by black beans, corn, and chopped vegetables. Drizzle with avocado crema and garnish with extra cilantro and lime wedges.