Pumpkin Bread

Difficulty: Easy

Yield: 4 Servings

Calories/Serving: 673

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Ingredients:

Sweet Potato Chips

  • Cooking spray
  • 2 -3 medium sweet potatoes, sliced into 1/8"-thick coins
  • Kosher salt
  • Freshly ground black pepper

Shrimp Salad

  • Cooking spray
  • 20 large shrimp, peeled and deveined (about 3/4 lb.)
  • 1 1/2 c. grape tomatoes, halved
  • 1/4 small red onion, finely diced
  • 2 avocados, diced
  • 4 fresh basil leaves, thinly sliced
  • 2 large heads butterhead or romaine lettuce

Marinade

  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 3 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar
  • 3 tbsp. extra-virgin olive oil or avocado oil
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper

Directions:

  • Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
  • Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
  • Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
  • Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
  • In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
  • Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.

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