Cook rice as directed on packaging. In a medium saucepan, heat 2 tablespoons avocado oil. Sauté shrimp with chipotle chili powder, paprika, salt and pepper until fully cooked. Add butter lettuce, mango, red and orange bell peppers, radish, black rice, and cooked shrimp to a large bowl. Toss ingredients with remaining tablespoon of oil until combined. Top with sliced avocado, if desired. Enjoy.
Recipe submitted by Courtnie Hamel, Wellness with Courtnie