Directions

1. Cook rice according to package directions.
2. Combine corn, black beans, tomatoes, cilantro, lime juice, and 1 teaspoon salt. Stir well and set aside. Add shrimp to another bowl with garlic powder, paprika, oregano, onion powder, cayenne pepper and cumin. Mix until shrimp are coated in spices. Heat olive oil in pan set to medium- high heat and cook shrimp until heated through, a minute on each side.
3. Divide rice into 4 bowls and top with shrimp and black bean and corn salad.