Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/4-inch pieces.Zest, then juice lime.Thinly slice green onion.Peel, then mince or grate garlic.

Whisk together vinegar, 3 tsp (6 tsp) oil, 1 tsp (2 tsp) lime juice, 1 tsp (2 tsp) lime zest and 1/2 tsp (1 tsp) sugar in a medium bowl. Season with salt and pepper.Add coleslaw cabbage mix and half the green onions, then toss to combine.

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tsp (1 tsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.Remove from heat, then transfer peppers to a plate.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Reheat the same pan over medium-high.When the pan is hot, add 1/2 tsp (1 tsp) oil, then garlic and shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.\*\* Add jerk sauce, half the mango chutney (use all for 4 ppl) and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until shrimp is coated, 1 min.Remove from heat.

Stir peppers and remaining green onions into rice.Divide rice, coleslaw and shrimp between plates. Spoon any remaining sauce over shrimp.