• Before starting, wash and dry all produce.
• To a medium pot, add stock powder, 1 1/4 (2 1/2) cups water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
• Using a strainer, rinse rice until water runs clear. 
• Once boiling, add rice and half the carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Zest then juice half the lemon. Cut remaining into wedges.
• Thinly slice cucumber.

• To a medium bowl, add lemon zest, yogurt, half the feta and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
• To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 (1/4) tsp sugar. Season with salt and pepper, then stir to combine. To the bowl, add cucumbers, spring mix and remaining carrot. Do not mix until step 5.

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. 
• While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Work in batches, if necessary.
• Remove from heat. Add 1 tbsp (2 tbsp) butter and Dill-Garlic Spice Blend. Stir to combine.

• Toss salad to coat.
• Divide rice and salad between plates. 
• Top rice with shrimp.
• Dollop feta sauce over top.
• Sprinkle remaining feta over salad.
• Squeeze a wedge of lemon over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.