1. In a small bowl, mash avocado and greek yogurt together with salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa. Heat through, stirring occasionally. Prepare rice as package directs.
2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high. Add shrimp; cook 2 to 3 minutes, until pink.
3. Divide bean mixture and rice evenly among four bowls. Top with shrimp and green onions. Serve with avocado cream and lime wedges.