Add your shrimp, spices, honey and 1 T. avocado oil to a bowl and gently toss to combine.

     Let sit for up to 30 minutes while you prep the rest of your dish.

     Add your quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.

     Reduce to a simmer, cover, and cook for 13-15 minutes until most of the moisture is absorbed.

     Let rest for a few minutes then fluff with a fork.
     Gently stir in the juice of 1 lime and ½ cup cilantro.
     While your quinoa cooks, heat 1 T. avocado oil in a pan over medium heat

     Add your shrimp and cook for 2 minutes on each side.
     While your shrimp cooks, add your pineapple and avocado chunks to a bowl, season generously with salt, add the juice from 1 lime and ¼ cup cilantro, and gently stir to combine.

     Assemble your bowls with your cilantro lime bone broth quinoa, black beans, sweet and smokey shrimp, and pineapple avocado salsa.