INGREDIENTS
145 gs
cashews
55 gs
sun-dried tomatoes
6 larges
zucchinis
1 1/2 tsps
sea salt
1 1/2 lbs
shrimp
1 serving
extra sea salt and pepper to season shrimp
3/4 cup
water
1
shallot
2 cloves
garlic
1/2
juice of lemon
4 Tbsps
creole seasoning
1 Tbsp
nutritional yeast flakes
1/4 cup
extra virgin olive oil
42 gs
avocado oil