Caribbean Shrimp & Rice Bowl

• 1 medium ripe avocado, peeled and pitted
• 1/3 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 medium mango, peeled and cubed
• 1/2 cup salsa
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 teaspoon Caribbean jerk seasoning
• 1 tablespoon canola oil
• 2 green onions, sliced
• Lime wedges, optional

1. For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.
3. Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

avocado, sour cream, salt, black beans, pineapple, mango, salsa, ready, shrimp, caribbean jerk seasoning, canola oil, green onions, lime wedges

Taken from www.tasteofhome.com/recipes/caribbean-shrimp-rice-bowl/ (may not work)