Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the cumin-Sichuan sauce, soy glaze, and 1 tablespoon of water (or 2 tablespoons for 4 servings.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until combined and the carrots are tender. Transfer to a bowl. Add the ponzu sauce and toss to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the scallion rice and finished carrots. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

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