Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Cut tomatoes into 1/4-inch pieces. Roughly chop cilantro. Peel, then cut onion into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper, half the Mexican Seasoning and 1/4 tsp garlic salt (dbl for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and zucchini. Cook, stirring occasionally, until tender-crisp, 5-6 min. Add remaining Mexican Seasoning and 1/2 tsp garlic salt (dbl for 4 ppl). Cook, stirring occasionally, until coated, 1 min. Season with pepper. Transfer veggies to a large bowl and cover to keep warm.

Add 1 tbsp oil (dbl for 4 ppl), then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**

While shrimp cook, peel, core, then cut avocado into 1/4-inch pieces. Add tomatoes, avocado, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Stir to combine. Season with pepper, then stir to combine.

Divide Mexican-spiced veggies between bowls, then top with shrimp. Spoon avocado salsa over top. Sprinkle with remaining cilantro.