Cilantro Lime Shrimp and Cauliflower Rice

1: Preheat a gas grill to about 450 - 475 degrees.

2: Cut cauliflower florets from the head, leaving some stem.

3: Pulse florets in a food processor until finely chopped (similar to couscous). Measure out 4 cups and transfer to a large bowl.

4: Add shrimp, black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin to the bowl. Season with salt and pepper, then toss gently to coat.

5: Cut 4 sheets of 15 by 12-inch heavy-duty aluminum foil.

6: Divide the shrimp mixture evenly among the foil sheets, placing each mound in the center.

7: Fold the sides of the foil inward and seal by folding together twice. Fold the ends up, leaving space for heat circulation.

8: Grill the packets until the shrimp is cooked through (about 9 - 12 minutes).

9: Carefully open each packet and toss in cilantro. Serve warm with avocado slices.