• 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 (1/2 tsp) garlic salt.

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

• To the same pan, add 1 tbsp (2 tbsp) oil, then shrimp. 
• Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** 

• Meanwhile, in a small bowl, add tomatoes, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.

• Divide veggies between bowls, then top with shrimp.
• Spoon salsa and guacamole over top.
• Sprinkle with remaining cilantro.

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.