• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• In a medium pot, heat 1/2 tbsp (1 tbsp) oil over medium.
• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• When the pot is hot, add onions. Cook for 3-4 min, stirring often, until tender.
• Add half the Mexican Seasoning to the pot. Cook for 30 sec, stirring often, until fragrant.
• Remove from heat, then in a small bowl, reserve a quarter of the onions, then set aside. (NOTE: They will be used in step 5.)

• Using a strainer, rinse rice until water runs clear.
• To the same pot with onions, add garlic salt and 1 1/4 cup (2 1/2 cups) water. Cover and bring to a boil over high. 
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered. 

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
• To a parchment-lined baking sheet, add shrimp. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Roast in the middle of the oven for 8-10 min, until cooked through.**

• Meanwhile, zest, then juice lime.
• Cut tomatoes into 1/2-inch pieces.
• Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop cilantro.

• In a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• To the bowl with dressing, add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro, then toss to coat.
• In a small bowl, combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice. Season with salt and pepper. 

• Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) lime zest and remaining cilantro.
• Divide rice between bowls. Top with shrimp and tomato-cucumber salsa. Sprinkle feta over top.
• Dollop lime crema over top.

If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper. To a parchment-lined baking sheet, add shrimp. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven for 10-12 min, until cooked through.** Disregard instructions to remove skin.