Rinse rice, add a pinch of salt and 100 ml water per each serving.

Bring to a boil over high heat.

Reduce heat to the lowest setting, cover tightly and cook for 10 minutes.

Dice avocado into large cubes.

Cut lime into wedges for serving—one per each person at the table.

Roughly chop one-third of cilantro leaves, the rest finely chop together with stems.

In a small bowl, combine avocado and roughly chopped cilantro. Season with salt and pepper, toss gently.

In another bowl, combine finely chopped cilantro and stems, salsa verde spice blend, lime juice and 1 tbsp olive oil.

Season with pinch of salt and taste.

If the dressing is too tart, add 1 tsp honey or a pinch of sugar.

Cook shrimp with a pinch of salt and shrimp seasoning blend in well-heated spoon of olive oil for 2-3 minutes on each side, until turning opaque and firm, curling into a C shape.

Transfer shrimp from frying pan, keeping the heat on.

Wipe out frying pan, place lime left for serving cut-side down, cook over medium heat for 2–3 minutes, until slightly charred.

Toss shrimp and avocado together with rice gently. Taste for salt.

Serve with salsa on top and charred lime wedge on the side.