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Sheet-Pan Shrimp & Beets
Ingredients
  • 1 pound small beets, peeled and cut into ½-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 6 cups chopped kale
  • 1¼ pounds extra-large raw shrimp (16 to 20 count), peeled and deveined
  • ½ teaspoon dry mustard
  • ½ teaspoon dried tarragon
  • 3 tablespoons unsalted sunflower seeds, toasted
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