Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips.

Rinse shrimp* under cold water, then pat dry with paper towels.

Toss shrimp and bell pepper in oven-ready tray with a large drizzle of oil, tomato paste, turmeric, garlic powder, salt, and pepper (for 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil for each tray).

Bake on top rack (be sure your oven has preheated!) until shrimp are opaque and cooked through and bell pepper is tender, 20-22 minutes. (For 4, bake two trays side by side on top rack.)

Meanwhile, in a small bowl, combine mayonnaise, roasted onion and garlic spread, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Set aside until ready to serve.

When shrimp and bell pepper have 5 minutes left, massage rice in package to break up grains; pour rice into a medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), place a damp paper towel over bowl, and microwave until warmed through, 1½-2 minutes.

Stir in 1 TBSP butter (2 TBSP for 4), salt, and pepper until butter has melted.

Divide shrimp and bell pepper and rice between plates in separate sections. Drizzle with roasted onion-garlic sauce. Sprinkle with almonds and serve.