Cilantro Shrimp with Lime Rice and Roasted Carrot/Brussel Sprout Medley

FOR RICE
Use 3 cups cooked Basmati long grain rice
Add to the rice:
2 Tbps olive oil
1 clove minced salted garlic
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1 cup lightly packed chopped cilantro, leaves only
Cook rice as directed on package. This recipe is for 3 cups cooked rice so you'll have to scale it for less.
(Or you can use the ready rice packets if you are short on time)

FOR SHRIMP 
1 lb Jumbo shrimp
Cilantro
1 Lime juiced
1 clove Garlic
Cayenne pepper to taste
2 tablespoons olive oil
2 tablespoons Unsalted butter
Season the shrimp with salt and cayenne pepper.
Heat up a skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the shrimp is half cooked. Add the cilantro and butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp. Turn off the heat when the lime juice dries up and the shrimp is nicely cooked and slightly charred on the surface.

FOR VEGETABLES
6 tablespoons butter
5 cloves garlic, minced
4 large carrots, cut into 1-inch chunks
4 cups brussels sprouts, halved
1/4 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper, or to taste
chopped fresh parsley, for garnish
Preheat oven to 400F.
Spread carrots and Brussel sprouts on a baking sheet in one single layer; set aside. 
Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic! 
Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined. Roast for 30 to 35 minutes, or until veggies are tender and slightly charred.
Assemble as shown and enjoy!