Happy SUNDAY loves!!! Sharing these juicy lemon-fennel and dill shrimp and ROSEMARY HASSLEBACK potatoes With SUN DRIED TOMATO HUMMUS. I did a tutorial the other day for the potatoes and added them to my highlights. This hummus recipe is on my blog! I hope you all had the best weekend. I took a couple days off from IG to enjoy some time with my mom who is visiting and get a bunch of work done around the new place. Today, staying warm inside since its snowy and rainy, and watching football later! How was your weekend?!



Deets: shrimp seasoned with salt and pepper and sautéed over medium in ghee for one minute, then add 1 teaspoon lemon zest, 1/2 teaspoon crushed fennel seed, 2 garlic cloves minced and sauté for another couple minutes until cooked, then add a dash of coconut aminos and 1 tablespoon lemon juice. Roasted tomatoes, hassleback potatoes seasoned with rosemary salt and pepper, baked on 425 for 30 minutes and sun dried tomato hummus. •



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