In a medium saucepan, combine the jasmine rice with 3 cups of water and a pinch of salt. Cover and simmer for 20 minutes or until all of the water is evaporated and the rice is tender. Fluff with a fork and set aside. In another small saucepan, combine the beans, cumin, onion half and crushed garlic and let simmer until ready to serve.
Meanwhile, mix together the garlic, parsley, coriander, salt and cayenne in a large bowl. Stir in the juice of two limes and the olive oil. Toss the shrimp in the marinade and let sit while you finish cooking the rice and the beans.
When the rice is finished, preheat a large skillet over medium high heat. Add the shrimp and marinade to the pan and sauté for 3-4 minutes or until the shrimp turn pink and are cooked through.
Divide the rice and beans between 4 bowls and top each with the sautéed shrimp. Sprinkle each dish with diced avocado and red chilies and a squeeze of lime juice. Serve and enjoy!