Step 1

In a small bowl or glass jar, combine first eight ingredients (olive oil through black pepper); stir with a whisk.

Step 2

Place shrimp and vegetables in two separate bowls, and divide marinade evenly into each one (I like to reserve about 1 Tablespoon to drizzle on the bowls for garnish, however totally optional!); toss to coat. Let stand 10 minutes.

Step 3

Meanwhile, combine rice, 1 1/2 cups water, and a generous pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, and gently simmer, covered, until grains are tender and liquid is absorbed, about 15 to 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Step 4

Meanwhile, prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and a pinch of salt in a medium bowl.

Step 5

Heat a large skillet over medium. Add vegetables and cook until tender, about 8 to 10 minutes. Transfer back to the same bowl.Add shrimp to pan and cook 2 minutes per side, or until opaque.

Step 6

Assemble bowls by dividing rice evenly into 4 bowls. Scatter shrimp and vegetables overtop, and add a generous dollop of Lemon-Garlic Yogurt. Finish with extra chopped fresh parsley and garnishes of choice.