Be sure to wash and dry all the fresh produce. I am much more careful about this these days. Not sure if it's because I read more about the pesticides they are using or because I'm getting older and want to be more careful.
Peel the garlic cloves and finely mince or better yet zest them with zester. I like using my Microplane for zesting.
Cut the roots off the end on the scallions and then thinly slice them. Separate the white bottoms from the hollow green tops and reserve both.
Chop the capers and medium dice the zucchini.
Pull off the stems from the sweet peppers and toss, cut the peppers in half long ways, remove the cores and medium dice the peppers.
In a small bowl, add the white bottoms of the scallion, diced zucchini, chopped capers, diced peppers and ¾ of the zested garlic.
Wash the shrimp and pat try with paper towels. Remove the tails if not already done.
Add the shrimp to a small bowl, season with salt & pepper and half the spice blend (½ tablespoon). Stir to combine ingredients.