1lb peeled shrimp
1oz Coconut Balsamic
1oz Key Lime Balsamic
1oz Garlic UP Olive Oil
1/4 tsp Harissa UP Olive Oil
Pinch of dried basil
Add all ingredients and cook in skillet.
Cook pasta or rice of your choice and mix in, or pour shrimp and broth over.
Add fresh green beans, steamed, drizzle with a tablespoon of Rosemary UP Olive Oil and a tablespoon of Butter (botanical, non dairy) UP Olive Oil and enjoy!
Directions Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti. Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Place spaghetti in a large serving bowl with remaining cheese on the side.