Double the Spoonfuls

1 Add all the cilantro lime dressing ingredients to a food processor and blend until smooth and the cilantro is mainly completely pureed. Transfer to a jar and refrigerate while you prepare the blackened shrimp bowls.
3 In a small bowl, whisk together all blackened shrimp seasoning ingredients until well combined. Set aside.
8 Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.
4 Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add sliced onions and bell peppers. Sauté until softened, season with salt and pepper, then remove to a plate to keep warm.
5 Add corn to the same skillet, increase the heat to high, and stir until the corn begins to char. Remove to a plate to keep warm.
6 Add remaining tablespoon of olive oil to the skillet over medium high heat. Once the oil is hot add in the shrimp and prepared seasoning. Stir then let the shrimp sear, flip them, and continue until they're cooked through and blackened on both sides. Add in the butter and use a wooden spoon to stir and incorporate any seasoning left on the bottom of the pan. Remove from heat.
9 Time to assemble the bowls! Add 1 bag prepared Success Boil-in-Bag Jasmine Rice to a bowl, then divide the blackened shrimp, peppers and onions, charred corn, and black beans between each bowl. Finish with pico de gallo and guacamole, drizzle with the cilantro lime dressing, garnish with additional cilantro if desired and enjoy!