• For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
• For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
• Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
• While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
• Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

• Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
• Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
• Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
• Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
• Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
• Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
• Tips:

  Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.

  Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.

  Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.

  Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

Prepare the cocktail sauce

• Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
• Divide between 10 shot glasses leaving each 1/3 to 1/2 full

Put the appetizer together

• Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
• Place on celery stick in each shot glass
• Place two shrimp hanging over the rim of each shot glass
• Place a parsley sprig in each glass as a garnish
• Refrigerate until ready to serve