• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) garlic salt. Cover and bring to a boil over high heat. 
• Using a strainer, rinse rice until water runs clear.
• 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.

• Peel, then cut onion into 1/2-inch slices. 
• Core, then cut pepper into 1/4-inch slices. 
• Roughly chop cilantro. 
• Line a baking sheet with parchement paper. 
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.

• To the prepared baking sheet, add onions, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 6-8 min, until veggies begin to soften.

• Meanwhile, to a medium pot, add tikka sauce. Heat over medium. Cook for 2-3 min, until sauce is warmed through.
• Add 1 tbsp (2 tbsp) butter. Whisk for 1 min, until butter is melted. Remove the pan from heat. 
• Once veggies begin to soften, flip veggies, then top with shrimp. Roast for 6-10 min in the middle of the oven, until veggies are tender and shrimp is cooked through.** 

• Once rice is tender, fluff with a fork. 
• Stir in 1 tbsp (2 tbsp) butter and half the cilantro. 

• Divide rice between plates. 
• Top rice with shrimp and veggies. 
• Drizzle sauce over shrimp and veggies. 
• Sprinkle over remaining cilantro. 

If you've opted to add shrimp, drain and rinse shrimp, then pat dry with paper towels. Season and cook shrimp in the same way the recipe instructs you to season and cook salmon.**