• 6 Large Shrimps (Peeled & Deveined)
• ¼ tsp Smoked Paprika
• 4 tbsp Olive Oil
• 4 oz Spring Mix
• 2 oz Heirloom Baby Carrots
• 1 tbsp Honey
• 1/2 cup Shredded Cheddar Cheese
• 1 Lemon
• ¼ tsp Chipotle
• 3 tbsp Mayonnaise
• Salt and Pepper

1. Marinate the shrimp with salt, pepper, paprika, olive oil and reserve for a few hours.
2. In a pan with olive oil, sauté the baby carrots and add salt. When nicely seared add 4 to 5 tbsp of water and honey and keep cooking until the water is gone.
3. In a hot nonstick pan add ½ tbsp of grated parmesan cheese. After 1 minute, flip and cook for another minute on the other side. Remove and keep.
4. Sautee the shrimp moving them every 30 seconds for 4 to 5 minutes.
5. Blend the Mayo, lemon juice and Chipotle all together. If too spicy add more mayo.
6. Mix the greens and carrots and dress with olive oil, lemon juice, salt and pepper.
7. Garnish the plate with your chipotle mayonnaise and serve the shrimp on top.
8. Garnish with the cheddar crisps.

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