Core and remove stems and leaves from cauliflower, place in a food processor and chop until small, rice-like pieces form (or use frozen riced cauliflower from the grocery store). Place in a sauté pan with 1 tablespoon olive oil and 1 teaspoon salt and cook for 5 minutes, stirring occasionally. Set aside and keep warm.

Meanwhile, rub 1 tablespoon of the oil and 1 teaspoon salt on the whole bell peppers. Place over an open flame, and roast for about 4 minutes, getting a good char throughout. Set aside and allow to cool. Once cool, peel , chop into nickel-sized chunks and place in a large bowl

In a separate bowl, toss the shrimp with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon black pepper. Transfer shrimp in a cast iron pan or heavy bottomed skillet. Heat until heated throughout, turning shrimp so they brown on all sides, about 8 minutes. Add shrimp and sausage rounds to the peppers and mix.

Place this mixture over riced cauliflower, top with avocado slices and serve immediately.