Directions:

1. To Prepare Grilled Chipotle Lime Shrimp:
   In a stainless-steel bowl, combine oil, pureed chipotle peppers in adobo sauce, sherry wine vinegar, salt, black pepper, lime juice and fresh cilantro. Mix until well-blended. Add shrimp. Toss to evenly coat. Cover, and refrigerate for 4 hours to marinate. Drain and discard excess marinade when ready to use. Preheat grill pan or sauté pan. Grill shrimp for 1 to 2 minutes on each side or until pink, opaque and cooked through. Serve warm.
2. To Prepare Grilled Pineapple Salsa:
   Grill pineapple slices or roast in a preheated 450-degree Fahrenheit oven until lightly browned. Remove from heat and allow to cool. Dice the cooled pineapple into ¼-inch pieces. In a bowl, combine all ingredients. Mix until evenly distributed. Cover, and refrigerate until ready to use.
3. To Prepare Avocado Crema:
   Place ingredients in a food processor or blender. Process until smooth. Cover, and refrigerate until ready to use.
   NOTE: If batch is too small for a food processor, puree avocado with back of spoon. Combine all ingredients until well blended.
4. To Prepare Cilantro Lime Rice:
   Heat oil in heavy pot over medium heat. Add onions and cook for 5 minutes or until tender. Add the garlic and sauté for 1 minute. Add rice and sauté, stirring frequently, until coated with oil and heated through. Add stock. Bring to a simmer, stirring to prevent sticking. Cover and place in preheated 350-degree Fahrenheit oven for 10 to 15 minutes or until tender. Remove from oven and let stand for 5 minutes. Uncover and fluff with fork. Stir in lime juice, lime peel, cilantro, salt and pepper. Serve hot.
5. To Prepare Baja Black Beans:
   In a stock pot, heat oil. Add onion, and sauté until translucent. Stir in garlic, cumin, paprika, salt, pepper and jalapenos. Sauté until garlic is fragrant. Add black beans and stock. Bring to a boil. Reduce heat to low. Simmer for 10 to 15 minutes. Add lime juice and cilantro. Stir until well-blended. Divide into 4 portions. Serve hot.
6. To Prepare Shrimp and Bacon Tacos:
   Line a sheet tray with parchment paper. Arrange bacon on parchment paper. Do not overcrowd. Cook in a preheated 300-degree Fahrenheit convection oven (350-degree Fahrenheit standard oven) for 8 to 12 minutes or until crisp. Remove from pan. Allow to slightly cool at room temperature before chopping. Heat tortilla for 5 to 10 seconds on each side or until warm and pliable. Place ¼ cup cilantro lime rice in center of each tortilla.
   In order, top with:
   -2 Tablespoons pineapple salsa
   -1/2 Tablespoon chopped bacon
   -3 chipotle lime shrimp
   -1 Tablespoon avocado crema, drizzled
   -1 teaspoon chopped cilantro.
   Loosely fold tortilla in half, leaving an opening. Place 2 tortillas onto the plate with 1 serving of Baja black beans. Enjoy immediately!