Caribbean Shrimp Bowl – Fustini's Oils & Vinegars

Ingredients

• 2 tablespoons Fustini's Persian Lime olive oil
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cups frozen riced cauliflower
• 1 package (12 ounces) broccoli coleslaw mix
• 1 large sweet red pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon adobo seasoning
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon sea salt
• 2 tablespoons Fustini's Coconut balsamic
• 1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
• 1 cup chopped peeled mango
• 1/4 cup minced fresh cilantro