Cook the rice: Preheat oven to 400 degrees. Soak the skewers in a shallow dish filled with water. Bring 1 1/2 cups water and a large pinch of salt to a boil in a small pot. Once boiling, add the brown rice to the water, cover, and reduce to a low simmer for 30-35 minutes, until tender.

Prep the veggie skewers: Core, seed, and remove the white ribs from the bell peppers, then cut into 1-inch cubes. Halve the shallot through the root. Peel and thinly slice the shallot into 1/2-inch wedges. Thread the bell pepper and shallot onto the skewers, alternating between each. Place onto a baking sheet and drizzle with olive oil on all sides. Season with salt and pepper. Place in the oven for 25-30 minutes, until caramelized and soft.

Core and dice the tomato. Zest and cut the lemon into wedges. Thinly slice the garlic.

Cook the shrimp: With 5-7 minutes left on the skewers, heat 1 tablespoon butter in a large pan over medium-high heat. Add the garlic to the pan and cook, tossing, for 1-2 minutes, until soft and fragrant. Add the tomato to the pan and cook, tossing, for 3-4 minutes, until soft and broken down. Add the shrimp, stock concentrate, and 1/3 cup water to the pan and cook, tossing, for 1-2 minutes, until the shrimp are opaque and the sauce has thickened. Season with salt, pepper, and pinch of lemon zest. Squeeze a few lemon wedges over the pan, to taste.

Finish and plate: Stir 1 Tablespoon butter into the brown rice and season with salt and pepper. Plate the rice, then top with the shrimp and sauce. Serve with the veggie skewers and a wedge of lemon. Enjoy!