California Avocado Miso Shrimp Rice Bowl

Shrimp:

1. In a mixing bowl, whisk the coconut milk, miso paste, lime juice, ginger, and garlic. Add the shrimp and toss to coat. Chill for 1 to 2 hours to marinate.
2. To cook the shrimp, remove it from the marinade, reserving the remaining marinade.
3. In a large skillet, heat the oil over medium heat.
4. Add the shrimp and sear until pink throughout, turning once, about 2 to 3 minutes. (If they begin to brown too quickly, add a splash of water or reduce the heat, as needed.)
5. Remove the pan from the heat and transfer the cooked shrimp to a plate.
6. Return the skillet to medium heat, and add a splash of water, scraping up the bits from the bottom of the pan.
7. Add the reserved marinade and bring to a boil. Cook until it thickens slightly, and immediately remove the skillet from the heat.

Bowls:

1. Spoon the warm rice into 4 shallow bowls, dividing it evenly.
2. Arrange ½ of a sliced avocado, the shrimp, cabbage, cilantro (optional) and any other vegetables you choose on top.
3. Drizzle some of the warm reserved marinade over the top of each bowl. Sprinkle with the sesame seeds and serve.

Variations: Any number of colorful vegetables could be added as mix-and-match toppings such as crunchy radishes, grated carrots, or sliced cucumbers.

Serving Suggestion: In the mood for some heat? Make it spicy with a drizzle of sriracha sauce or the addition of kimchi.

Beverage Pairing: Cool ice tea