Prepare the marinade by adding all ingredients to the blender, and blend until the cilantro is chopped up fine and the mixture is bright green. You may need to add extra olive oil if the mixture is too thick.

Divide the marinade in half. Use one half to marinate the shrimp and reserve the other half to use as a sauce in the end.

Place the thawed shrimp in a large zippered plastic bag. Add the marinade and squish it around to coat. Set the bag aside until you're finished with the rest of the recipe. You should only marinate shrimp for 30 minutes or else it will get weird.

Heat ½ tablespoon olive oil in large skillet over medium heat. Add the cauliflower rice, cumin, salt, pepper and garlic and sauté for 3-4 minutes until the "rice" is starting to brown. Stir frequently.

Heat another skillet over medium-high heat and add the shrimp from the marinade. Discard the marinade in the bag. Arrange the shrimp in a single layer in the skillet so that each one will cook evenly. You may need to do this in batches.

Cook the shrimp for 3 minutes per side, or until they are opaque. Try not to overcook or they will get rubbery, and nobody likes rubbery shrimp.

Heat the black beans. I do this in the microwave, but you're free to do it however you want.

To serve, layer the cauliflower rice, black beans, and shrimp. Top with salsa, slices of avocado, onion, jalapeño, extra cilantro, and Greek yogurt. Drizzle with extra cilantro lime sauce.