Mexican Shrimp and “Fried Rice” with Guacamole

1 pound Colossal shrimp
bag of frozen riced cauliflower and veggies, defrosted
1/2 a medium onion, diced
guacamole (our recipe or homemade)
2 tablespoon cumin
3 garlic cloves minced
3 teaspoons chili powder
2 teaspoon paprika
1 1/2 tablespoon of olive oil

1. Peel and devein the shrimp. Toss them with 1/2 tablespoon of oil, 1 teaspoon chili powder, 1 teaspoon paprika, and 1 tablespoon cumin.
2. Heat a deep skillet to medium high heat. Add the shrimp and cook for about 3 minutes then flip and cook an additional 3 minutes.
3. Remove from heat. Add the oil to the hot pan and add onions.  Cook til translucent, then add the garlic, rest of the spices and cook 2 minutes or until the garlic is fragrant.  Do not let it burn.
Add the bag of veggies, stir and cook until slightly charred.  This should take about 8 minutes. If the pan gets to dry add a little bit of water so nothing burns.
4. Add the shrimp and combine. Top with the guacamole!
Note: Any protein works.  Some of my favorites are scallops , chicken, ground turkey and buffalo.