Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate garlic. Quarter limes. Trim and cut zucchini lengthwise into ¼-inch-thick planks. Trim scallions.

In a shallow dish (long enough to fit the skewers; we used an 8-by-8-inch baking dish for 8 servings), whisk together soy sauce, honey, garlic, juice from half the limes, half the Savory Paprika Blend, and 2 TBSP oil (4 TBSP for 8).

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

Carefully thread shrimp onto skewers (you should get 5-6 shrimp on each skewer). Add skewers to marinade; set aside to marinate, turning occasionally.

In a medium pot (large pot for 8 servings), combine rice, 2¼ cups water (4½ cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss zucchini and scallions on a baking sheet with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper. (For 8 servings, divide everything between two baking sheets, using a large drizzle of oil for each sheet; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until lightly browned and tender, 12-15 minutes, flipping halfway through. TIP: You can use a grill instead of the oven here!

Heat a drizzle of oil in a large pan or grill pan over medium-high heat. Add skewers and cook until shrimp are lightly charred and cooked through, 2-3 minutes per side (cook in batches if necessary, adding another drizzle of oil between batches). TIP: The skewers can be grilled with the zucchini and scallions as well!

While skewers cook, in a small bowl, combine mayonnaise, chimichurri, and a squeeze of lime juice.

Transfer roasted scallions to a cutting board and roughly chop.

Fluff rice with a fork. Stir in chopped scallions and 2 TBSP butter (4 TBSP for 8 servings). Taste and season with salt and pepper.

Divide rice, shrimp skewers, and zucchini between shallow bowls. Drizzle creamy chimichurri over shrimp and serve with remaining lime wedges on the side.