Shrimp and Artichokes

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 1 ½ pounds large shrimp, peeled and deveined
• ½ teaspoon red pepper
• 1 garlic clove, minced
• 2 cups diced tomatoes
• 1 14-ounce can of artichoke hearts, drained and quartered
• 1 cup hearts of palm, sliced
• 1 tablespoon coconut aminos
• 1 teaspoon paprika
• ¼ teaspoon sea salt or pink Himalayan salt

Directions

• Heat the olive and coconut oils in a large skillet over medium-high heat. 
• Add the shrimp, red pepper flakes, and garlic; sauté 3 minutes.
• Add the remaining ingredients and sauté for 3 minutes, or until the shrimp are done and the mixture is thoroughly heated.