Zesty Shrimp and Brussels

1: Prepare the shrimp by thawing and patting dry, then season with salt, pepper, paprika, and garlic powder.

2: Heat olive or coconut oil in a pan over medium-high heat, add shrimp, and sauté for about 2 minutes on each side.

3: Add coconut aminos, lemon or lime juice, and hot sauce, toss, and then remove from heat. Top with cilantro or parsley.

4: Boil salted water in a pot, add trimmed Brussels, and cook for about 4 minutes. Drain the water and pat the Brussels dry.

5: Smash the Brussels slightly using a flat-bottom cup, toss them with olive oil, salt, and pepper.

6: Preheat the oven to broil, place the Brussels on a sheet pan, and broil for 2 minutes, flipping halfway through, until crispy.

7: Slice mini gold potatoes multiple times, leaving 1/4 inch at the bottom. Toss with olive oil, minced garlic, salt, and pepper.

8: Bake the Hasselback potatoes on 450°F for 35-40 minutes on a sheet or oven-safe pan.

9: Prepare the aioli by mixing Dijon mustard, Greek yogurt, mayonnaise, coconut aminos, pepper, and garlic powder.