Before starting, wash and dry all produce.Lightly oil the grill.Soak skewers in water for 5 min.While you prep, preheat the grill to 500°F over medium-high heat. Heat a medium pot over medium heat. Meanwhile, peel, then mince or grate garlic. When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min. Add rice, broth concentrates, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges. Roughly chop parsley. Halve zucchini lengthwise. Core, then halve pepper. Core, then halve jalapeño. (TIP: We suggest using gloves when prepping jalapeños!) Heat a small non-stick pan over medium-low heat. When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring occasionally, until fragrant, 3-5 min. Remove the pan from heat, then add lemon zest, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cajun Spice Blend, salt and pepper. Working with one skewer at a time, carefully thread shrimp onto skewers.

Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.Transfer veggies to a plate to cool slightly.

When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill shrimp, flipping once, until cooked through, 2-3 min per side.**

Cut zucchini into 1/2-inch half-moons. Cut all peppers into 1/2-inch pieces. Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine. Divide jewelled rice and shrimp skewers between plates. Sprinkle remaining parsley over top. Serve lemon-garlic butter on the side for dipping. Squeeze a lemon wedge over top, if desired.