Harissa Sautéed Shrimp and Cilantro Cashew Pesto Potato Salad

Instructions

1. Fill a small pot with water and bring to a boil. Add the mini potatoes, cover and reduce heat to medium for about 12 minutes.
   
2. To make the shrimps, pat the shrimps dry and season with the salt, pepper, harissa season, and bae seasoning. Heat a pan over medium high heat with the coconut oil and saute the shrimps for 2-3 minutes per side. When you flip the shrimps, add a few dashes of hot sauce and coconut aminos.
   
3. To make the pesto, add all the ingredients for the pesto together in a food processor and process until smooth.
   Top the veggies and the potatoes with the pesto. Top with the shrimps. Serve and enjoy!