Thoroughly rinse any fresh produce and pat dry.

Drain shrimp thoroughly, then pat dry.

In one side of provided tray, combine peppers, 2 tsp. olive oil, and a pinch of salt and pepper.

In empty side of tray, add shrimp, Asian garlic, ginger, and chile seasoning (to taste), and half the sesame oil (remaining is yours to use as you please!). Stir to combine. Cover shrimp side of tray with a damp paper towel.

Microwave half-covered until peppers soften and shrimp are heated through, 3-4 minutes.

While meal microwaves, in a mixing bowl, combine slaw mix and dressing. Set aside.

Carefully remove tray from microwave. Drain any excess liquid.

Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.

If tortillas come folded, keep folded.

To serve, divide shrimp and vegetables evenly between tortillas and top with slaw, boom boom sauce (to taste), sesame seeds, and wonton strips. Bon appétit!

Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Make sure to use conventional oven setting, not convection. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Drain shrimp thoroughly, then pat dry.

In one side of provided tray, combine peppers, 2 tsp. olive oil, and a pinch of salt and pepper.

In empty side of tray, add shrimp, Asian garlic, ginger, and chile seasoning (to taste), and half the sesame oil (remaining is yours to use as you please!). Stir to combine and cover tray with foil. Place tray on a baking sheet.

Bake covered on middle rack in hot oven until peppers are tender and shrimp are heated through, 20-25 minutes.

While meal bakes, wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.

If tortillas come folded, keep folded.

In a mixing bowl, combine slaw mix and dressing. Set aside.

Carefully remove from oven.

To serve, divide shrimp and vegetables evenly between tortillas and top with slaw, boom boom sauce (to taste), sesame seeds, and wonton strips. Bon appétit!