Add all green goddess sauce ingredients to a food processor and pulse until smooth (add 1 tbsp water if too thick).

Transfer to a serving bowl and refrigerate until serving.

Cook the rice according to package instructions, then let sit covered.

Chop the tomatoes, red and green pepper, red onion, cucumber, and parsley finely for the salad.

Add to a bowl with a drizzle of olive oil, juice of 1 lemon, salt, and pepper. Mix and set aside.

Slice the zucchini and spray with olive oil, salt, and pepper.

Peel the shrimp and add to a bowl with a drizzle of oil, juice of 1 lemon, and the blackened seasoning. Mix until well coated.

Heat the grill to medium-high heat and add a grill pan for the shrimp.

Spray the grill with avocado oil, then add the shrimp to the grill pan and the zucchini directly to the grill.

Cook the shrimp for 2 minutes per side with the grill open, until cooked through (about 5-6 minutes total).

Keep the zucchini on the grill until soft and charred on both sides.

Fluff the rice and assemble bowls with the sauce, shrimp, rice, zucchini, salad, and extra parsley + lemon! ENJOY!!