Southwestern Shrimp With Salsa

• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 20 uncooked jumbo shrimp, peeled and deveined
• 1 cup uncooked saffron rice
• 1 medium ripe avocado, peeled and cubed
• 2 to 3 tablespoons lime juice
• 1-1/2 cups frozen corn, thawed
• 1 medium tomato, peeled, seeded and chopped
• 2 jalapeno peppers, seeded and minced
• 1/4 cup minced fresh cilantro
• 1 green onion, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes.
2. Meanwhile, cook rice according to package directions.
3. In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
4. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

olive oil, chili powder, garlic salt, ground coriander, oregano, ground cumin, pepper, jumbo shrimp, saffron rice, avocado, lime juice, frozen corn, tomato, peppers, fresh cilantro, green onion, salt, pepper

Taken from www.tasteofhome.com/recipes/southwestern-shrimp-with-salsa/ (may not work)