Spicy Shrimp Bowl with Melon

To start, get the brown rice cooking first as it takes the longest. If using a rice cooker, add the rice along with 2.5 cups of water and a pinch of sea salt. If cooking on the stovetop, follow the instructions that come with the rice product packaging.
In a medium bowl add the shrimp along with the chili powder, cumin, granulated garlic, sea salt, and pepper. Stir together and allow to marinade for up to 30 minutes.
Heat a large skillet over medium high heat and once you have a hot pan, add the avocado oil. Add the shrimp and sear on one side for 2 minutes, flip, and allow the second side to cook for 1-2 more minutes. The shrimp will be pinkish when done and no longer opaque.
Prepare the melon by slicing it in half and scooping out the seeds. Cut off the outside yellow skin, and then dice the juicy fruit into small pieces.
To make the creamy salsa verde drizzle sauce, whisk together the yogurt, salsa, and fresh lime juice in a small bowl. To make it super smooth and creamy, you can also blend it in a blender.
Once everything is ready to go, assemble your spicy shrimp bowl! Begin with a layer of warm brown rice, and add the diced melon, spicy shrimp, pico de gallo, greens, cilantro, and a drizzle of creamy salsa verde. Garnish with a shake of sesame seeds, green onions, red pepper flakes, or creamy avocado!