1-Pat the shrimp dry and toss it with 1 tbsp lime zest, 2 tsp chipotle chili powder, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp dried oregano, plus a bit of salt and pepper until it’s all coated. This step’s where the magic starts, folks.

2-Heat 1 tbsp olive oil in a skillet over medium heat, then cook the shrimp in batches for about 2 minutes per side. Pull them out when they’re pink and set them aside on a plate don’t overcrowd that pan, or it’ll turn into a soggy mess.

3-Throw all the shrimp back in the pan, add 1 tbsp butter and 2 cloves of minced garlic, and cook for another 3 minutes until it’s fragrant as hell. This is the part where your kitchen smells like a damn paradise.

4-In a separate bowl, mix together 1 diced avocado, 1 diced mango, 1 diced red pepper, 1 deseeded and diced serrano pepper, 1/2 cup chopped cilantro, 1/4 cup chopped mint, 1 tbsp chopped chives, and 2 diced green onions. It’s like building a salsa that’s about to steal the show.

5-Whisk up the dressing with the remaining 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp mango jam, 1 tbsp tequila if you’re feeling bold, plus salt and pepper to taste. Pour that over your salsa mix and toss it gently don’t mush the avocado, for God’s sake.

6-Finally, divide the cooked shrimp and that salsa goodness over bowls of steamed rice, then top it all off with 1 cup roasted corn. Boom, you’re done in under 25 minutes, just like the prep notes say.