Shrimp Salad Sweet Potato Bites

Heat the Olive Oil (1 dash) in a large skillet over medium-high heat and add the zest of the Lemon (1) to really infuse into the oil.

Then add the Large Shrimp (2 lb) and cook it until it is pink and opaque, for about 5 minutes. While it cooks, flavor it with the Salt (1 pinch) , Simply Organic Garlic Powder (1/2 tsp) , Dried Onions (1/2 tsp) , and Ground Cumin (1/4 tsp) . Once it is cooked through, set it aside to cool.

While it cools, make the lemon mayo. Wrap a bowl with a cold, damp towel. Whisk the Lemon Juice, Dijon Mustard (1 Tbsp) and Eggland's Best Classic Egg (1) yolk together in that bowl until it is bubbly and thoroughly mixed. Then keep whisking while you slowly pour in the Olive Oil (1 cup) until you have a gorgeous, thick mayo.

Combine the Mayo, Celery (3 stalks) , Raw Cashews (1/2 cup) , Dried Tarragon (1/2 tsp) , Dried Thyme (1/2 tsp) , and Dry Mustard (1/4 tsp) in a bowl.

Line a sheet tray with a silicone mat. Place the Sweet Potatoes (3) slices in a single layer on the sheet tray. Then stir the Olive Oil (3 Tbsp) , Ground Cumin (1/4 tsp) , Simply Organic Garlic Powder (1/4 tsp) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) in a bowl and brush it generously on each sweet potato round.