Before starting, wash and dry all produce. Combine stock powder and 2/3 cup water (1 cup for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, stir in bulgur. Cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-17 min.

Meanwhile, roughly chop spinach.Finely chop cilantro. 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, half the cilantro and 1/2 tsp Southwest Spice Blend (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat.While the pan heats, using a strainer, 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 oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Add remaining chipotle sauce, then stir to coat shrimp.

Add lime zest to the pot with bulgur. Fluff bulgur with a fork to combine. Add spinach, remaining lime juice and some cilantro. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with pepper, to taste, then toss to combine.

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