🥙MY FAVORITE SALAD EVER! This recipe was based on a basic recipe I got from @giadadelaurentis, but I added my own twist! So good! Heat oven to 425. Chop 3 heads of broccoli into very small pieces. Place on a parchment-lined baking sheet. Add 20oz shredded Brussels sprouts to the sheet. Drizzle with 2 tbsp olive oil and 1 tsp salt, toss, and bake for 20 minutes, tossing halfway through. Let cool. While baking, chop 8 pitted Medjool dates and 1 cup of salted almonds into small pieces. Set aside. Cook 2lb raw, peeled tail-off shrimp by heating a pan over medium heat. Add 1 tbsp butter and 1 tsp Calabrian chili paste. Add shrimp and a pinch of salt. Cook for two minutes per side and turn off the heat. Set aside. Make dressing by whisking together 1/2 cup olive oil, 2 tsp Calabrian chili paste, 2 tsp lemon zest, juice of 1 lemon, 2 tbsp honey, 1 tsp salt. Set aside. Assemble the salad by putting roasted veggies in a bowl, then add shrimp, dates, and almonds, and grate fresh pecorino Romano on top. Drizzle dressing evenly over salads. Enjoy! #salad #brusselsprouts

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