Before starting, bring a kettle to a boil over high heat. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until veggies soften, 2-3 min. Season with 1/8 tsp (1/4 tsp) garlic salt.

Add garlic puree and rice to same pot (used in step 1).Cook, stirring often, until garlic is fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) boiling water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove from heat. Set aside, still covered.

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions. Drain and rinse shrimp. Pat dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Add soy sauce, honey-garlic sauce, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to a plate.

Add 2 tbsp (4 tbsp) butter to the same pan, then swirl until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Add shrimp and honey garlic-soy mixture. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 4-5 min.**Stir in zucchini.

Fluff rice with a fork, then stir in half the green onions. Divide veggie rice between plates. Top with shrimp and zucchini.Sprinkle remaining green onions over top.