Chili Butter Shrimp Burrito Bowl with Pineapple Corn Salsa - Laura Loves to Cook

Ingredients

• 1 cup pineapple, diced small
• 1 cup cooked corn, thawed if from frozen
• 1 jalapeno, deseeded and diced
• Zest and juice of 1 lime
• 1/4 cup cilantro, chopped
• 1 tsp salt
• Pinch of red pepper flakes, to your taste
• 3 tbsp unsalted butter
• 3 clove garlic, minced
• 1 lb shrimp, thawed if from frozen and patted dry
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/4-1/2 tsp cayenne pepper, to your taste
• 1/2 tsp black pepper
• 1/2 tsp Tajin, plus more for garnish
• Zest and juice of 1 lemon
• 3 cup cooked rice
• 15 oz black beans, drained and rinsed well
• 2 cup baby greens, such as baby kale, arugula, or spinach
• Crumbled Cotija or feta cheese for serving
• Chopped cilantro, for serving