Wash and dry the fresh produce. Small dice the zucchini. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings). In a separate bowl, combine the peanuts and up to half the spice blend, depending on how spicy you'd like the dish to be.

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with as much of the remaining spice blend as you'd like. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

The USDA recommends a minimum safe cooking temperature of 145°F for fish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced pepper(s). Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until softened. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp and vegetables. Drizzle with the cilantro mayo. Garnish with the spiced peanuts. Enjoy!