1-First Step: Mix the spice blend In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon oregano, and 1/2 teaspoon salt. Stir well so the spices are evenly mixed. This blend gives the shrimp its smoky, spicy flavor and helps create that lightly charred finish in the skillet.

2-Second Step: Coat the shrimp Place 1 pound of uncooked, peeled, and deveined shrimp in a bowl. Add 1 tablespoon olive oil and the spice blend, then toss until the shrimp is evenly coated. If you want a little more heat, you can add a pinch of red pepper flakes here. Large shrimp work best because they cook fast and stay juicy, but any size uncooked shrimp will do.

3-Third Step: Cook the shrimp Heat a large skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Cook for 2 to 3 minutes per side until the shrimp turns pink and looks slightly charred. Do not overcook it, because shrimp gets rubbery fast. After cooking, drizzle the shrimp with 1 tablespoon honey and gently toss to coat.

4-Fourth Step: Make the peach avocado salad In a medium bowl, combine 2 sliced peaches, 1/4 cup thinly sliced English cucumber, 1 cubed avocado, and 1/4 cup thinly sliced red onion. Drizzle with 1 tablespoon extra virgin olive oil and juice from 1 lime, then add the lime zest. Sprinkle with salt and black pepper to taste. Toss in 1/4 cup chopped cilantro and 1 tablespoon honey. The salad should taste bright, sweet, and slightly tangy.

5-Fifth Step: Assemble the bowls Spoon cooked rice into each bowl. Add the shrimp on top, then pile on the peach avocado salad. Finish with extra chopped cilantro for freshness. If you like creamy heat, add a little sriracha mayo or chipotle sauce over the top.