Trim cucumbers and thinly slice into rounds.

Halve lime. Cut one half into wedges and juice the other half.

Cut avocado into 1/2" dice. If frozen, thaw on counter or briefly run under room temperature water (still in packaging) to defrost before proceeding with recipe.

Pat shrimp dry. Season all over with a pinch of salt and Asian garlic, ginger & chile seasoning (use less if spice-averse).

Place a medium 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.

Remove from burner.

While shrimp cook, continue recipe.

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

Place rice in a microwave-safe bowl.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in a pinch of salt and fluff rice with a fork.

While rice microwaves, continue recipe.

In a mixing bowl, combine 2 tsp. lime juice, 2 tsp. olive oil, a pinch of salt, slaw mix, and cucumbers. Set aside.

In another mixing bowl, combine peanut butter, half the sweet chili sauce (remaining is yours to use as you please!), soy sauce, half the vinegar (remaining is yours to use as you please!), and 1 tsp. water. Set aside.

Plate dish as pictured on front of card, topping rice with shrimp (to taste), slaw, and avocado. Garnish with sauce and sesame seeds. Squeeze lime wedges over to taste. Bon appétit!