For the Shrimp:

• 1 ½ pounds peeled cooked shrimp (deveined and tails removed)
• 1 Tbsp coconut sugar
• 2 teaspoons lime zest
• ½ teaspoon chipotle powder
• ½ teaspoon paprika
• ¼ teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Bowls:

• 4 cups cilantro lime coconut rice (or white Jasmine rice)
• 4 cups shredded romaine lettuce
• 1 cup corn (fresh or frozen, thawed)
• 1 cup black beans (rinsed and drained)
• 2 large avocados (sliced)
• 2 cups pico de gallo
• 4-6 sliced radishes
• Fresh cilantro, for garnish
• 2 limes (quartered)

For the Sriracha Sauce:

• 1 cup mayonnaise
• 6 Tbsp Sriracha sauce
• 3 tsp lime juice or vinegar
• 3 tsp honey