1. In a bowl, add the rice and rinse it twice with water. In a saucepan, the olive oil and sauté the Mexican-style roasted corn for two minutes. Then, add the rice and season with salt and pepper. Stir and add the water, once it boils, let it sit for two minutes and remove the pot from the heat, covering it.
2. Preheat the grill to 200°C. In a bowl, add the shrimps and marinate them with the olive oil, spices and sea salt. Stir and grill for 3 minutes on each side.
3. Place a baking pan on the grill and let it heat up well after cutting the sprouts in half. Add olive oil to the pan and add the sprouts. Roast for 3-4 minutes.
4. Serve the shrimps with the rice and sprouts.