Seasoned Shrimp and Roasted Potatoes

Meanwhile, cut tomato into 1/4-inch pieces.Roughly chop parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. After you flip potatoes halfway through cooking, add spring mix, salad topping mix and tomatoes to the bowl with dressing, then toss to combine.

Add shrimp, garlic puree, 1/2 tsp Old Bay Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl, then toss to coat shrimp.Heat a large non-stick pan over medium-high heat. When hot, add shrimp. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl if necessary.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Add half the parsley and 1 tbsp butter (dbl for 4 ppl), then toss to coat shrimp.