Before starting, wash and dry all produce. Combine stock powder and 2/3 cup (1 cup) water in a medium pot. Cover and bring to a boil over high heat. Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.

Meanwhile, roughly chop spinach.Thinly slice green onion.Halve tomatoes.Zest, then juice half the lime. Cut remaining lime into wedges.Add tomatoes to a medium bowl, then squeeze a lime wedge over top. Toss to coat.

Add mayo, sour cream, half the chipotle sauce, half the lime juice and 1/2 tsp (1 tsp) Southwest Spice Blend to a small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat.While the pan heats, use a strainer to drain and rinse shrimp, then pat dry with paper towels. Transfer shrimp to another medium bowl. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove pan from heat. Add remaining chipotle sauce, then stir to coat shrimp.

Add lime zest to the pot with bulgur. Fluff with a fork to combine. Add spinach, remaining lime juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with pepper, then toss to combine.

Divide bulgur salad between bowls. Top with shrimp and tomatoes. Dollop Baja sauce over top. Sprinkle with any remaining green onions.Squeeze a lime wedge over top, if desired.