Jerk Seasoning Rub: In bowl, stir together oil, adobo seasoning, brown sugar, allspice, chili powder, ginger, cinnamon, nutmeg, cloves and cayenne. Stir in green onions, thyme, hot sauce, garlic, soy sauce and lime juice. Remove one-third; reserve and set aside.
Jerk Shrimp: Toss shrimp with remaining jerk rub; refrigerate for 30 minutes.
Heat oil in large skillet set over medium high heat; cook half of the shrimp for 3 to 5 minutes or until shrimp are cooked through. Repeat with remaining shrimp.
Rice and Beans: Heat oil in saucepan set over medium heat; stir in reserved jerk rub. Cook onion for about 3 minutes or until fragrant. Stir in broth and coconut milk; bring to boil.
Stir in rice and kidney beans; return to boil. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat and let stand for 10 minutes. Fluff with fork.
Divide rice and beans among bowls. Top with shrimp and plantains.
Topping: Sprinkle green onions over each bowl. Serve with lime wedges.
Note: Alternatively, barbecue shrimp on well-greased grill preheated to medium-high heat for 2 to 3 minutes per side or until grill marked and cooked through.