Preheat he oven to 425 degrees.
On a rimmed baking sheet, combine the shrimp, olive oil, and jerk seasoning and toss to coat. Arrange in an oven layer on half of the baking sheet. On the other half of the sheet, place the tomatillos and jalapeno, spacing them apart. Roast until shrimp are pink and cooked through and tomatillos are lightly charred, about 10 minutes.
In a blender or food processor ( I love nutribullet for this ) combine the roasted tomatillos and jalapeno, lime juice, and cilantro and blend until smooth. Stir in the mango and pinch of salt.
In a large bowl, stir together the rice and black beans.
Divide the rice and beans among four bowls. Add the shrimp and top each dish with the tomatillo salsa, green onions and avacado.
