In a rice cooker, add rice with appropriate amount of water according to package and cook. Place black beans in a pot and simmer over low heat.
In a small bowl whisk together honey, lime juice, minced garlic, chili oil, and soy sauce. Split into two parts and store one half in the refrigerator. Pour remaining half over shrimp in a zip top back and shake so that its evenly coated.
FOR THE SHRIMP
When grill is preheated add shrimp (you may need a grill basket to keep shrimp from falling through grates). Grill until opaque.
FOR THE CORN
Set grill burners on high, and place corn on grill and about 5 minutes per side.
Place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels. Place corn in a bowl and set aside
SHRIMP BOWL ASSEMBLY
Add a cup of rice along with about 1/2 to 3/4 cup of black beans. Add corn and cherry tomatoes and top with shrimp and avocado. Drizzle with the remaining honey garlic sauce left in the fridge. Enjoy!
You may want to get a grill basket to prevent shrimp from falling through the grill grates while cooking. Here is a link to chili oil if you’re having a hard time finding it. Feel free to substitute with a couple teaspoons of sriracha as well!