Prepare rice.

Peel and de-vein shrimp, chop into bite-sized pieces. Add along with sliced red bell peppers to a lightly-oiled sauté pan on medium heat.

Whisk together soy sauce, brown sugar, and powdered ginger to form the sauce. Add to sauté pan with shrimp and peppers.

Cook shrimp about 8-10 minutes, stirring occasionally.

Use a soup bowl/cup to build your Baja Shrimp Stacks. Start by covering the bottom of the bowl with cooked shrimp and peppers (about 1 inch deep). The next layer is 1/2 cup - 1 cup cooked rice (depending on the size of your bowl). You'll want to leave about 3/4 inch remaining for avocado and tomatoes. Use your fingers or a spoon to pack down the ingredients so they will hold their shape when you flip the bowl over later. (TIP:To keep ingredients from sticking to the sides/bottom of the bowl, coat the bowl with a thin layer of cooking oil)

Remove avocado flesh from skins and scoop into a small mixing bowl. Using a fork, rough chop as if you were making a chunky guacamole. This is the next layer of the Baja Shrimp Stack. Finally, top the bowl with 2 tomato slices. Gently press down to pack the ingredients together.

Flip bowl over onto a plate and slowly wiggle to release the Baja Shrimp stack. Top with a drizzle of ranch dressing (or a mixture of sour cream and chopped cilantro) and sriracha.