Vegetables

• 1 head cauliflower medium, cut into florets
• 1 1/2 cup cremini mushroom halved
• 1 bulb fennel large, julienned
• 2 each red bell pepper large, thickly sliced
• 2 each zucchini large, cut into sticks
• 5 each Roma tomato medium
• 1 each red onion large, sliced into wedges

Marinade

• 6 tablespoon extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey sub maple syrup for vegan
• 3 clove garlic sliced thinly
• 2 tablespoon fresh rosemary chopped
• 1/4 cup Italian parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper

Optional

• 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

• 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25, peeled and deveined, tail-on for presentation if desired
• 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper
• 4 tablespoon extra virgin olive oil
• 8 clove garlic finely chopped
• 1 teaspoon crushed red pepper
• 1 cup dry white wine such as Sauvignon Blanc
• 1 lemon large, juiced
• 2 tablespoon Italian parsley finely chopped
• 8 tablespoon unsalted butter chilled

Brussels Sprout Salad:

• 1 ½ pound Brussels sprout trimmed and shaved
• 2 cup butternut squash peeled and chopped
• 1 fugi apple large, peeled, cored, and chopped
• 1/3 cup pomegranate aril
• ½ cup feta cheese crumbled
• 1/3 cup pumpkin seeds

Citrus Maple-Cinnamon Dressing:

• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 4 teaspoon pure maple syrup
• ¼ teaspoon ground cinnamon
• ¼ teaspoon sea salt to taste