• Heat a very large nonstick skillet or wok over high heat. Add the olive oil ad shrimp and sprinkle with salt and the garlic powder. Cook, stirring occasionally until he shrimp is no longer translucent, about 2 to 4 minutes depending on the size of the shrimp. Transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the pan and cook, stirring often, just until the onion starts to turn translucent and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring frequently, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Crack the eggs into a small bowl and set aside. Move the rice to one side of the pan and lower the heat to medium and add the butter on the empty side of the pan. Once the butter has melted add the eggs and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute Incorporate the soft scrambled eggs into the rice then add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat.
• Drizzle most of the YumYum Sauce over the fried rice in the skillet, leaving some to serve in a small dish on the side for dipping the shrimp.

TO MAKE THE YUMYUM SAUCE

• In a medium bowl, stirr all ingredients together until smooth. YumYum Sauce can be refrigerated in an airtight container for up to 5 days.