INGREDIENTS
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For the Shrimp:
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2 pounds (16 to 18 count) shrimp, peeled and deveined
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2 tablespoons ghee, melted
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Celtic sea salt and freshly ground black pepper
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For the Salad:
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1 head cauliflower, “riced”*
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1 cup minced scallions, white and green parts
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1 cup chopped fresh dill
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1 cup chopped fresh flat-leaf parsley
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1 cucumber, unpeeled, chopped
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1/2 cup small-diced red onion
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Juice of 1 lemon
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1/4 cup extra-virgin olive oil
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1/2 teaspoon Celtic sea salt
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3/4 cup raw feta cheese, crumbled (omit for Paleo)