Mince cilantro (no need to stem).

Mince garlic.

Bring a small pot with rice, 1 1/2 cups water, garlic, and a pinch of *salt to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and stir in cilantro. Cover and set aside.

While rice cooks, prepare remaining ingredients.

Remove husks from tomatillos, rinse again, and cut into 1/2" dice.

Stem, seed, remove ribs, and cut red bell pepper into thin strips.

Halve and peel onion. Slice halves into thin strips.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Pat shrimp dry.

Heat 1 tsp. olive oil in another small pot over medium-high heat. Add tomatillo, jalapeño (use less if spice-averse), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes.

Add 1/2 cup water and bring to a simmer. Once simmering, cook until liquid is reduced by half, 3-5 minutes.

After liquid is reduced by half, mash until vegetables form the consistency of a chunky salsa.

Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.

Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove shrimp to a plate. Keep pan over medium-high heat.

Add 1 tsp. olive oil, red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.

Stir in shrimp and seasoning rub until combined. Remove from burner.

Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then salsa verde. Bon appétit!