Bring a medium pot with rice, garlic salt, and 2 1/2 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Stir lemon garlic butter into rice until melted and combined.

Remove from burner and set aside.

While rice cooks, continue recipe.

Pat shrimp dry and season all over with half the fajita seasoning (reserve remaining for vegetables).

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer shrimp to a plate. Wipe pan clean and reserve.

While shrimp cook, continue recipe.

Remove stems and seeds, and cut bell peppers into 1/4" rings.

Halve and peel onion. Cut halves into 1/4" slices.

Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add onions, bell peppers, and remaining fajita seasoning to hot pan. Stir occasionally until tender, 6-8 minutes.

Transfer shrimp to hot pan with vegetables. Add enchilada sauce and 1/4 cup water and stir to combine. Bring to a simmer.

Once simmering, reduce heat to low and stir occasionally until sauce coats shrimp and vegetables, 3-5 minutes.

Remove from burner. Stir in garlic & herb butter until melted and combined.

Plate dish as pictured on front of card, topping rice with shrimp and vegetables and garnishing with cheese. Bon appétit!