In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Peel and mince or grate garlic. Drain pineapple and orange slices over a large bowl, reserving juice. Roughly chop pineapple and orange slices. Peel and finely chop half the shallot (whole shallot for 4 servings); save remaining for another use. Quarter limes. Drain, rinse, and thoroughly dry corn with paper towels. Halve tomatoes. Finely chop cilantro.

Rinse shrimp* and pat dry with paper towels.

Whisk honey, half the garlic, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper into bowl with reserved fruit juice. (Be sure to measure the Fajita Spice Blend—we sent more!) Add shrimp and toss; let marinate until ready to use in Step 5.

In a second large bowl, combine chopped shallot and juice from half the lime.

Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan with a lid).

Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in pan used for corn over high heat. Once oil is shimmering, remove shrimp from marinade and add to pan (discard marinade). Cook, stirring occasionally, until cooked through, 3-4 minutes.

To bowl with shallot, add chopped pineapple, chopped orange, corn, tomatoes, half the cilantro, remaining garlic, a drizzle of oil, salt, and pepper. Stir to combine. Taste and adjust seasoning with more lime juice, salt, or pepper if desired.

Fluff rice with a fork; gently stir in remaining cilantro.

Divide rice between shallow bowls. Top with shrimp and fruit and corn salsa (draining first). Serve with any remaining lime wedges on the side. TIP: Top with chili flakes or your favorite hot sauce if you like things spicy!