Heat the olive oil in a large pan, saute the minced garlic, red onion and jalapeño 1-2 minutes over medium heat, stirring occasionally.

Add the frozen cauliflower rice (tap the bag on the counter top a few times before opening to help break up any clumps)

Saute the cauliflower rice 6-8 minutes, stirring occasionally. The rice will produce a lot of steam as it cooks, it is almost done when the steam has dissipated.

Turn the heat up slightly (this helps to remove any additional moisture) stir in the zest, lime juice, cilantro and add salt and pepper to taste.

Add any additional lime zest, juice or cilantro to your liking.

Heat the 1 tablespoon of butter and olive oil in a large skillet over medium heat. Saute the garlic about 30 seconds.

Add the shelled shrimp, chili powder, cumin, salt and pepper, stir to coat.

Sauté the shrimp 2-3 minutes until they have turned pink.

Stir in the zest, juice, and remaining three tablespoons of butter and cilantro. Cook an additional 1-2 minutes until the butter has melted completely and the butter garlic sauce has begun to thicken.

Serve immediately over the cilantro lime cauliflower rice above.