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1
Set the oven to 400F.
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2
Peel shrimp if necessary.
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3
Place ear of corn in oven. Just on the rack is fine, but make sure none of the husk is hanging off.
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4
Slice potato into thin slices horizontally, like making potato chips. You'll need about 6. Heat grapeseed oil in pan, then place the potato slices in. Flip when browned, about 4 minutes. Cook 4 minutes on other side. Remove and place on paper towel. Sprinkle with salt and garlic powder to taste.
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5
Follow instructions on Minute Rice box for cooking rice.
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6
Cover the bottom of a 1-quart pan with water and heat it on the stove. When it starts to steam, begin whisking in the butter 1 tbsp. at a time. Then turn the heat down pretty much as low as it will go. Add the shrimp to the butter. They need to cook about 4-5 minutes on each side. Make sure you watch the liquid carefully. If it starts to bubble either turn down the heat, or remove the pan from the burner if the heat won't go any lower. Once the shrimp have cooked (you'll be able to tell because they'll be pink), take them out of the butter.
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7
Take corn out of oven. The husk should be browned from roasting. Remove the husk and cut the corn off the cob.
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8
Cut avocado into small cubes.
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9
Combine corn, avocado, olive oil, and 1 tbsp. lime juice and toss together. Add salt to taste.
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10
(This is how I like to plate it, but you can do whatever obviously)
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11
Place a cup of rice on a plate. A dry cup measure also works nicely for a mold. Add about 3-4 shrimp on top of the rice. Spoon some of the butter mixture on top of the shrimp. Place the potato chip on top of shrimp. Top the chip with the avocado corn salsa.
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12
This recipe is a lot more filling then it seems (lots of butter, yum). Hope you enjoy it!
