In a two gallon-size zip top bags place black cherry planks in bag and fill with water. Let soak for at least 30 minutes.

While the black cherry planks are soaking, clean, peel and devein jumbo shrimp. Place in a bowl and mix with ½ cup Bronco Bob's Roasted Mango Chipotle Sauce. Mix well, cover with plastic wrap and refrigerate (let shrimp marinate for a minimum of 15 minutes).

While shrimp marinates, prepare the World Market ® Grain and Pasta Medley. Add 1 cup medley, 2 cups chicken broth and one tablespoon olive oil to a rice cooker. Cook according to package instructions. (If you don't have a rice cooker--cook on the stove top).

Preheat grill to high heat, clean, and then reduce heat to medium-low. Remove the black cherry planks from water. Place on top of hot grill.

Skewer 4 shrimp on to each skewer. Place on top of the black cherry planks. Close lid of grill and cook for 10 minutes.

While shrimp is cooking, dice avocado and mango and place in a bowl. Add 2 tablespoons of the roasted mango chipotle sauce and set to the side.

Remove shrimp from the black cherry planks and place directly on the grill grates. Cook one minute on each side to achieve grill marks. Remove from the grill. In a large plate divide grain/pasta medley amongst the two plates, divide and place the avocado/mango topping on top of the medley and place 2 shrimp skewers on each plate. Eat immediately and enjoy!