Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, core, then cut peppers into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop cilantro. Drain and rinse corn. Zest lime, then cut into wedges. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt, pepper and half the Mexican Seasoning.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until peppers are tender-crisp, 3-5 min. Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.

Reduce heat to medium. Add 1/2 tbsp oil, then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.\*\* Transfer to a plate and cover to keep warm. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!)

Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan. Sprinkle over flour, then add tomato sauce base and remaining Mexican Seasoning. Cook, whisking constantly, until fragrant, 1 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over medium-high. Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce thickens slightly, 1-2 min. Remove pan from heat. Add shrimp, then toss to coat.

Fluff rice with a fork, then season with salt. Add rice to the large bowl with veggies, then stir to combine. Divide rice between bowls. Top with shrimp and drizzle with sauce. Dollop lime crema over top. Sprinkle with cilantro and squeeze over a lime wedge, if desired.