Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Break cauliflower into bite-sized pieces using hands.

In provided tray, combine cauliflower, carrots, pesto, garlic salt, and 2 tsp. olive oil.

Bake uncovered in hot oven until vegetables start to soften, 15-18 minutes.

Carefully remove tray from oven. Add couscous and 1/4 tsp. salt to tray and stir to combine. Push couscous mixture to one side. Tray will be hot! Use a utensil.

Drain shrimp thoroughly and pat dry. Add shrimp, 1 tsp. olive oil, and garlic pepper to now-empty side of tray.

Cover couscous side of tray with foil.

Bake half-covered (couscous covered, shrimp uncovered) in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 20-25 minutes.

While meal bakes, place butter in a microwave-safe bowl. Microwave uncovered until melted, 15-30 seconds.

Carefully remove from microwave.

Whisk or vigorously stir mayonnaise into butter until smooth. If sauce does not become smooth, add cold water, 1/2 tsp. at a time, until desired consistency is reached.

Coarsely crush crispy onions in shipping bag.

Carefully remove tray from oven. Drain excess liquid. Tray will be hot! Use a utensil.

To serve, top sauce with shrimp and garnish with crispy onions. Bon appétit!