Roasted Shrimp with Homemade Cocktail Sauce

For the Shrimp:

• 1 pound wild caught shrimp, peeled, deveined, tails intact, rinsed
• organic olive oil
• freshly ground Himalayan pink salt
• freshly ground black pepper

For the Cocktail Sauce:

• 1/2 cup organic Heinz ketchup
• 1/2 cup Heinz chili sauce
• 3 tbsp. prepared horseradish
• 2 tsp. lemon juice
• 1/2 tsp. organic Worcestershire sauce
• 1/2 tsp. Tapatio hot sauce

Preheat oven to 400F.

Peel and devein the shrimp leaving the tails in tact and rinse them under cold water.

Lay the shrimp out on a baking sheet, drizzle with olive oil and season with freshly ground salt and pepper.

Pop the shrimp into the 400F oven and roast for 8 minutes, until pink and firm.

Transfer the shrimp to a plate, allowing them to cool.

Meanwhile, prepare the sauce.  Put all ingredients into a small bowl, stir to combine and put into the fridge until you're ready to serve.

Enjoy!

🏈Super Bowl 🏈 Slow Cooked Veggie Burrito Bowls 🌯 🥗

• 1 cup uncooked brown rice
• 1 medium sweet potato, peeled & diced
• 1 red onion, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, seeded & chopped
• 1 serrano pepper, seeded & minced
• 1 tbsp. minced garlic
• 1 - 14.5 oz. can petite diced tomatoes
• 1 - 15 oz. can black beans, rinsed & drained
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1 tsp. dried marjoram
• 1 tsp. chili powder
• 1 tsp. coriander
• 1 tsp. smoked paprika
• 1 tsp. salt
• 2 cups reduced sodium vegetable broth
• 1 cup frozen corn

Put all ingredients EXCEPT FOR the corn into a crockpot and give it a good stir.  

Cover and cook on LOW for 4 hours.  Give it a good stir and add the corn and stir again.  Cover and continue to cook for another 30 minutes. Keep on warm until ready to serve.

Make a burrito bowl by serving this deliciousness on top of shredded lettuce and top with shredded plant based (or regular) cheese, sliced black olives, avocado, tomato and plant based (or regular) sour cream.

Yields 6 servings.  ENJOY!