Brush the shrimp with olive oil and sprinkle both sides with chile lime seasoning. Grill or sauté over medium heat for 5-7 minutes, turning once, or until cooked through.

While the shrimp cook, prepare the salsa. Finely dice the pineapple, onion and jalapeño; chop the cilantro. Combine the salsa ingredients in a small bowl and mix well.

In a second bowl, combine the cole slaw mix, lime juice, and olive oil. Mix well and season to taste with salt.

To assemble the bowls, add 1/2 cup of the cabbage to each of four bowls. Top with shrimp, pineapple salsa, beans, and avocado slices. Tuck in a few tortilla chips. Serve with lime wedges, if desired.