Before starting, wash and dry all produce. Peel, then mince or grate the garlic. Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the 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 heat. Reduce heat to low. Cook covered, until rice is tender and liquid is absorbed, 12-14 min.

While the rice cooks, cut the peppers into 1/2-inch pieces. Roughly chop the cilantro. Zest, then cut the lime into wedges. Stir together the sour cream and lime zest in a small bowl. Set aside. Drain and rinse the shrimp. 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 the peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add the corn. Stir occasionally until warmed through, 1 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.

Add 1/2 tbsp oil, then the shrimp to the same pan. Cook, stirring occasionally, until shrimp just turns 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 for each batch!)

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

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