In a large glass mixing bowl place shrimp and BBQ seasoning ingredients and gently stir well to combine. Set aside for just a few minutes.
In another bowl, add chopped tomatoes, avocado, onions, cilantro, lime juice, sea salt, and pepper. Very gently toss to combine. Set aside.
Heat oil in a large skillet over medium-high heat.
Add shrimp and cook for 1-2 minutes on each side or until they've turned pink and form a nice lightly charring in spots as pictured.
Add 1/2 cup cooked brown rice to each bowl or meal prep container.
Then divide the cooked shrimp and avocado salsa equally, and nicely among the 4 bowls, or meal prep containers as shown.
Serve immediately, or refrigerate for up to 3 days. Enjoy!