To Make Red Pepper Salsa

1. Put bell pepper, cucumber, and onion chunks in a food processor and blend or pulse until finely chopped.
2. Add vinegar, chili paste (1-2 tsps. to taste), and cilantro, and pulse until cilantro and chili paste is chopped and evenly distributed.
3. Take out ½ cup for cooking and save any extra for chips, etc.

To Make Beans & Rice

4. Combine mango, beans, pineapple chunks, ½ c. salsa in a medium sauce pan. Heat on medium low to low heat ’til cooked through.
5. Reduce to simmer while making the shrimp.
6. Warm up cooked rice (in microwave or in a medium pot on medium-low heat with a Tsbp. of water) if needed.
7. Place warmed rice in a large bowl.

To Make Shrimp

8. Coat a medium to large saute pan with a thin layer of brushed on olive or vegetable oil or coat with cooking spray and heat on medium high heat.
9. Add chopped red bell pepper to pan and saute until it starts to brown a little, just a couple of minutes.
10. Add garlic and spices.
11. Add shrimp and cook until opaque and pink, stirring occasionally.
12. Pour bean mixture over rice in a large bowl and stir to combine.
13. Pour shrimp mixture over that and toss.
14. Cube avocado and sprinkle avocado chunks and green onions over the top.

Serve immediately, with hot sauce if desired.