1Put the shrimp in a ziploc bag or bowl; add the brown sugar, soy sauce, oil, lime juice, garlic, chili powder and red pepper flakes. Stir or squish about to blend everything. Let marinate for about an hour.
2Meanwhile, cook the rice and dice the avocdo, tossing with a little lime juice to keep it from turning brown.
3Heat a large skillet over medium-high heat and add a drizzle of canola oil. Cook the shrimp quickly, in batches if you need to to avoid crowding the pan, just until they are cooked through. Add to the avocado and top with as much snipped cilantro as you like.
4Serve right away over rice.