Pat the jumbo shrimp dry with a paper towel. In a bowl, combine shrimp, teriyaki sauce, minced garlic, kosher salt, and pepper. Let marinate for 5-10 minutes.

Preheat your skillet or Blackstone griddle to medium heat, around 400 degrees Fahrenheit.

Add cooking oil to the hot pan and place the marinated shrimp in. Cook for 3-5 minutes until shrimp are pink and opaque.

Microwave the Jasmine rice according to package instructions or add it to the griddle with shrimp, mixing with shrimp juices.

Spoon rice into bowls, top with shrimp, avocado slices, chopped cilantro, and garnish with lime wedges.