In a bowl, combine diced mango, chopped red onion, diced jalapeño, chopped cilantro, and a squeeze of lime juice. Mix well and set aside to let the flavors meld.

In a skillet over medium-high heat, add a drizzle of olive oil. Once hot, toss in the shrimp and season with salt, pepper, and a dash of chili powder. Cook for about 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove from heat.

While the shrimp is cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it slightly with a fork and add a pinch of salt and a squeeze of lime juice to prevent browning.

In each bowl, start with a base of cooked rice or quinoa. Layer on the mashed avocado, followed by the cooked shrimp. Top it off with a generous scoop of mango salsa.

Finally, drizzle your lime chili sauce over the top. You can make a simple sauce by mixing lime juice, olive oil, and your choice of chili sauce for added heat.