Chipotle Shrimp & Pineapple Bowls with Coconut Vinaigrette

INGREDIENTS

1/2

of a fresh pineapple, peeled, cored, and sliced into 1/4 inch pieces

bell peppers (any color), sliced thinly

2 lb

medium or large uncooked shrimp, peeled and tails removed

sea salt and black pepper

1/4 cup

freshly squeezed lime juice (about 2-3 limes)

1/2 tsp

dried chipotle powder or a seeded, diced chipotle from a can of chipotles in adobo sauce

minced garlic clove

1 tbsp

avocado oil

1/3 cup

coconut cream or milk

1 cup

loosely packed fresh cilantro (about a handful)

3 tbsp

lime juice (1-2 limes)

1 tbsp

honey

1/2 clove

garlic

1/2 tsp

salt

1/2 cup

avocado or light olive oil

Salad greens, cauliflower rice, or cooked jasmine rice for the base

English cucumber, diced

green onions, thinly sliced

Additional chopped fresh cilantro

Hot sauce, if desired