Cajun Shrimp and Corn Brown Rice Bowl

1. Heat oil in large skillet set over medium heat; cook corn kernels, chorizo, onion, celery, garlic, 2 tsp Cajun seasoning, and half each of the salt and pepper for about 5 minutes or until vegetables are softened.
2. Add shrimp; cook for 3 to 5 minutes or until shrimp start to curl and are cooked through. Add broth, stirring up any brown bits. Stir in parsley.
3. Divide rice among 4 bowls; sprinkle with remaining Cajun seasoning, salt and pepper. Top with shrimp mixture, lettuce, avocado, grape tomatoes and green onions. Serve with lemon wedges.

Tips:

• For authentic New Orleans flavor, use Andouille sausage if you can find it.
• Substitute regular long-grain rice, quinoa or farro for brown rice if desired.