Baja BBQ Shrimp Bowl With Corn Rice

Ingredients

• canola oil (or another neutral-flavored oil)
• 3 garlic cloves, smashed with the side of a knife
• 1 Pound large shrimp (16 to 20 per pound), peeled and deveined
• 1 Teaspoon kosher salt
• 1 Tablespoon pureed chipotle chile en adobo
• 1 Tablespoon tomato paste (from a tube), or 2 tablespoons regular tomato paste
• 1 Tablespoon low-sodium soy sauce or tamari
• 1 Tablespoon dark brown sugar
• 1 lime, halved
• 3 ears corn, shucked, kernels cut from the cobs, and cobs reserved
• 1 Cup long-grain brown rice or quinoa, rinsed
• 2 Teaspoons kosher salt
• 1/2 Teaspoon sugar (optional)
• 3 or 4 scallions, white and light green parts only, thinly sliced (optional)
• 1 Cup raw cashews, soaked for at least 1 hour and as long as overnight
• 1 Teaspoon kosher salt
• 1 Tablespoon agave syrup, or 2 tablespoons sugar
• 2 chipotle chiles en adobo

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