For the Cauliflower Rice

2 Tablespoons Olive Oil

2 Packages Cauliflower Rice (Frozen or Fresh)

1 Diced Sweet Onion

1 Tablespoon Minced Garlic (I used jarred)

1/2 package La Tiara Taco Seasoning (or any taco seasoning you prefer)

For the Veg

Sunset One Sweet Peppers

1 Sweet Onion (sliced in thick rings)

1 Tablespoon Olive Oil

1/2 package La Tiara Taco Seasoning

For the Shrimp

2-4 lbs of large shelled, deveined, tail off shrimp (I use frozen and thaw before preparing)

1-2 Tablespoons Olive Oil

1/2 package of La Tiara Taco Seasoning

Package of Field Greens

Lime wedges

Fresh Cilantro

For the cauliflower rice, heat olive oil in a large cast iron skillet. Add the diced onion and sauté until edges start to turn crispy. Add the minced garlic. Sauté for 2-3 minutes, careful not to burn the garlic. Add cauliflower rice and combine with the onions and garlic. Continue to cook until most of the water is cooked out of the rice. Add taco seasoning and continue to cook for a few more minutes until all ingredients are combined and rice looks like the consistency of brown rice. Turn off heat.

For the grilled vegetables, cut the sweet peppers into rings. Cut the onion into thick slices. Toss all veg in a bowl and douse with olive oil and taco seasoning. Mix with hands to incorporate. Throw on a hot grill or in a case iron skillet and cook until peppers and onions start to see charred marks and onions look translucent.

For the shrimp, thaw and wash well. Toss into a large mixing bowl. Douse with olive oil and taco seasoning. Throw on a hot grill or in a cast iron skillet. Cook 2-3 minutes or until shrimp turn pink.

To build your bowl, throw down a pile of field greens. Add a generous scoop of cauliflower rice, the grilled veggies and finally the shrimp. Give the whole bowl a generous squirt of lime and top with fresh cilantro if desired.

Enjoy!