Zesty Shrimp with Brussels & Potatoes

1: Heat 1 tablespoon of olive or coconut oil over medium high and add the shrimp. Season with salt, pepper, paprika, and garlic powder. Sauté for about 2 minutes on each side.

2: Add 2 teaspoons of coconut aminos, a squeeze of lemon or lime juice, and some hot sauce. Toss and remove from heat. Top with cilantro or parsley.

3: Bring 2 cups of salted water to a boil. Add the trimmed Brussels and cook for about 4 minutes. Drain and pat dry.

4: Using a flat bottom cup, slightly smash the Brussels one at a time. Toss in a bowl with 1.5 tablespoons of olive oil, salt, and pepper.

5: Set the oven to broil, place the Brussels on a sheet pan, and broil for 2 minutes, then flip and broil for another 1-2 minutes. Be careful not to burn.

6: Slice 1 pound of mini gold potatoes multiple times, leaving a 1/4 inch bottom. Toss with 1.5 tablespoons of olive oil, 2 cloves of minced garlic, salt, and pepper.

7: Bake in a preheated oven at 450°F for 35-40 minutes on a sheet or oven-safe pan.

8: To make the aioli dressing, mix 2 tablespoons of Dijon mustard, 4 tablespoons of greek yogurt (or nondairy), 1 tablespoon of mayonnaise, 1 tablespoon of coconut aminos, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.