Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Quarter lemon.

Toss carrots in one oven-ready tray with a large drizzle of oil and half the garlic powder (you’ll use the rest later). Season with salt and pepper. (For 4 servings, evenly divide ingredients between two trays, using a large drizzle of oil for each.)

Roast on top rack (be sure your oven has preheated!) until tender, 15-20 minutes. (For 4, bake two trays side by side on top rack.)

Meanwhile, in a small bowl, combine mayonnaise, remaining garlic powder, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once carrots have roasted about 5 minutes, rinse shrimp* under cold water, then pat dry with paper towels.

Toss shrimp in remaining oven-ready tray with a large drizzle of oil. Season with Fry Seasoning, salt, and pepper. (For 4 servings, divide ingredients evenly between two remaining trays, using a large drizzle of oil for each).

Roast on top rack (next to carrots) until shrimp are opaque and cooked through, 8-12 minutes. (For 4, roast shrimp trays side by side on middle rack.)

While carrots and shrimp roast, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30-60 seconds. TIP: Microwave in 15-second intervals, checking in between.

Stir ¼ tsp turmeric (½ tsp for 4) into melted butter. (Be sure to measure the turmeric—we sent more!) 

Add rice to bowl; stir to coat in turmeric butter. Cover tightly with plastic wrap. Microwave until warmed through, 1½-2 minutes. Season with salt and pepper.

Divide turmeric rice, carrots, and shrimp between plates in separate sections. Drizzle everything with garlic sauce and as much hot sauce as you like. Serve with any remaining lemon wedges on the side.