Bring a small pot with rice, 11/2 cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

Remove from burner and stir in 1 tsp. lime zest (zest is made in a later step). Set aside.

While rice cooks, prepare ingredients.

Zest lime and halve. Quarter one half and juice remaining half.

Core tomato and cut into 1/4" dice.

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

Pat shrimp dry.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes.

Transfer corn to a mixing bowl. Add tomato, 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper and stir to combine. Set aside.

Wipe pan clean and reserve.

Return pan used to char corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.

If you received 16 oz. shrimp, use a large non-stick pan.

Add sweet chili sauce and bring to a simmer. Once simmering, stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove from burner.

In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt.

Plate dish as pictured on front of card, topping rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and dressed arugula. Squeeze lime wedges over dish to taste. Bon appétit!