In a mixing bowl, combine the large shrimp, olive oil, minced garlic, fresh lime juice, chili powder, ground cumin, salt, and pepper. Gently toss the shrimp until well coated in the marinade. Allow the shrimp to marinate for about 15-30 minutes at room temperature.

Cook your choice of jasmine rice or quinoa according to the package instructions, usually taking around 15-20 minutes. Once cooked, remove from heat and cover to let it rest for an additional 5 minutes.

While the grains are cooking, prepare your dressing by blending fresh ingredients (either cilantro-lime or mango vinaigrette) until smooth. If making cilantro-lime dressing, include fresh cilantro, lime juice, and a splash of olive oil.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated shrimp and sauté for about 4-6 minutes until opaque and curled into a loose "C."

While the shrimp is cooking, chop the ripe mango and avocado into bite-sized pieces. Don’t forget to chop fresh cilantro if using.

Assemble the bowls by layering a scoop of rice or quinoa at the bottom of each bowl, followed by the sautéed shrimp, diced mango, and creamy avocado. Top with chopped cilantro and any optional garnishes. Drizzle your homemade dressing over the top.