INGREDIENTS FOR THE SHRIMP
1 lb. shrimp, peeled, deveined, and tails removed
links chicken sausage, cut into 1/2″ rounds1
red bell pepper, sliced
1/2 yellow onion, sliced 2 tbsp.
extra-virgin olive oil 1 tbsp.
fresh thyme leaves 2 tsp.
Great Value Organic Cajun Seasoning
Freshly ground black pepper
FOR THE AVOCADO SALAD
avocado, sliced 2/3 c.
fresh cooked corn
Juice of 1/2 lemon
Pinch of Great Value Organic Cayenne Pepper
FOR THE BROWN SUGAR GARLIC SAUCE
Juice of 1/2 lemon1 tbsp.
hot sauce 2 tsp.
brown sugar 1/4 c.
mayo 1/2 tsp.
Great Value Organic Garlic Powder 4 c.
cooked brown rice
green onions, thinly sliced (for garnish)
- Preheat oven to 400°. On a medium baking sheet, arrange shrimp, sausage, peppers, and onion in strips in a single layer. Drizzle with oil and sprinkle all over with thyme and Great Value Organic Cajun Seasoning, then season with salt and pepper. Bake until vegetables are tender and shrimp is opaque and cooked through, 15 to 18 minutes.
- Meanwhile, make avocado salad: In a medium bowl, stir together avocado, corn, lemon juice, and Great Value Organic Cayenne Pepper. Season with salt.
- Make brown sugar garlic sauce: In a medium bowl, whisk together lemon juice, hot sauce, and brown sugar, until sugar is completely dissolved. Stir in mayonnaise and Great Value Organic Garlic Powder and place in the refrigerator until ready to serve.
- Build your bowls: Divide rice among bowls, then top each with shrimp and sausage, vegetables, and avocado salad. Drizzle with sauce and garnish with green onions before serving.