Trim and grate zucchini.

Trim and grate radish.

Drain and rinse beans in a colander/strainer.

Coarsely chop cilantro.

Halve lime and juice.

In a mixing bowl, combine radishes, 1 tsp. lime juice (reserve remaining for sauce), and a pinch of salt. Set aside.

Pat shrimp dry. Season all over with amarillo seasoning and a pinch of pepper.

Combine brown sugar, 1 tsp. water, and 2 tsp. remaining lime juice in another mixing bowl. Stir often until sugar is dissolved.

Add half the cilantro (reserve remaining for garnish), a pinch of salt, and chimichurri (to taste). Stir until thoroughly combined. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer shrimp to a plate and tent with foil. Wipe pan clean and keep over medium-high heat.

Add 2 tsp. olive oil, zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until slightly browned, 3-4 minutes.

Transfer zucchini to another plate. Keep pan over medium-high heat; no need to wipe clean.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Add 2 tsp. olive oil, rice, beans, and garlic salt to hot pan. Stir occasionally until rice is heated through, 3-4 minutes.

Add cooked zucchini and stir occasionally until combined, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice mixture with shrimp. Garnish with sauce (to taste), radish mixture, and remaining cilantro. Bon appétit!