Baja shrimp bowl for two (from Home Chef)

• 1 Jalapeño Pepper
• ¾ cup Jasmine Rice
• 1 Lime
• 3 oz. Corn Kernels
• 1 Roma Tomato
• 8 oz. Shrimp
• 3 fl. oz. Sweet Chili Sauce
• ½ oz. Baby Arugula
• ½ oz. Tortilla Strips

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Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in 1 tsp. lime zest (zest is made in a later step). Set aside. 
Zest lime and halve. Quarter one half and juice remaining half. Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat shrimp dry.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Transfer corn to a mixing bowl. Add tomato, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and stir to combine. Set aside. Wipe pan clean and reserve.
Return pan used to char corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño(reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. If you received 16 oz. shrimp, use a large non-stick pan. Add sweet chili sauce and bring to a simmer. Once simmering, stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.
In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt. To plate, top rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and dressed arugula. Squeeze lime wedges over dish to taste