Instructions: PREP - either make the rice and squash ahead or use leftovers. Peel and devein the shrimp. Cut crosswise into thirds. Sprinkle with pepper.

1. Heat a nonstick peking pan; spray very lightly with butter flavored oil. Add the brown rice to the hot pan and spread it as thinly as possible. When the rice starts to pop, stir. Add the basmati rice. Cook for about 2 minutes or until the basmati is warmed and a little dry. Clear a surface in the center of the pan. Spray lightly with the butter flavored oil. Add the frozen or partially thawed vegetables and shake the pan to level the vegetables. Allow to heat unstirred for about 3 minutes or until you fear they will burn. Then stir to combine the rice and vegetables. Season well with garlic salt, coarsely ground pepper and a spicy salt substitute, such as Lawrys Salt-Free 17. Remove the rice to an ovenproof casserole with lid. Place in a 200F oven to stay warm.

2. Heat the peking pan. Spray lightly with oil if needed. Melt ghee, rotating pan to spread the ghee around. Add the shrimp all at once and stir fry for 1 to 2 minutes; turn the shrimp to cook evenly. Sprinkle with granulated roasted garlic and grated lemon zest. Stir to distribute and warm the seasonings.

3. Gently layer the squash on top. Drizzle with fresh lemon juice to taste. Add the cilantro. Toss gently to combine. Transfer to the casserole with the rice. Combine the rice and shrimp-squash when you spoon it into dishes.

TIP - C&W (R) Ultimate Southwest blend combines corn kernels, black beans, mild poblano chiles, roasted red bell peppers and onions.

TIP - Lawrys Salt Free 17 (http://www.lawrys.com/servlet/com.imaginet.lawrys.IMLawrysWebProductServlet?purpose=3&familyIndex=3&productIndex=1&ID=175)

Description: "Reminds us of Carribean food with beans, corn, squash, shrimp and rice."

NOTES : Our idea of comfort food: sweet roasted squash, spicy rice and garlicky shrimp stir fried with nutty ghee, tart lemon and aromatic cilantro! Serve as is with fruit salad on side, or with lettuce as a salad or stuffed in a pita or wrapped in a soft corn tortilla. Make extra.

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