• 8 oz Shrimp, rinsed and patted dry
• 1/2 bunch Parsley, finely chopped
• 1 bunch Collard Greens
• 1 lb Parsnips, peeled, thinly sliced
• 2 Tbsp Lemon Juice
• Lemon Zest
• ¾ cup Chicken or Vegetable Stock
• 2 Garlic cloves
• 2 Garlic cloves, minced
• ½ cup Heavy Cream
• ½ cup Milk
• 5 Tbsp unsalted butter
• Sea Salt and freshly cracked Black Pepper

Bring parsnips, 2 whole garlic cloves, cream, milk and 2 tablespoons butter to a boil in a medium saucepan. Reduce heat, cover and simmer 10–15 minutes, until parsnips are very soft.

Meanwhile, remove stems from collard greens and cut leaves crosswise into ½-inch strips. Heat 1 tablespoon butter in a large pot over medium-high heat. Add greens and sauté for 3 minutes, until wilted. Add stock, 3/4 teaspoon sea salt and 1/8 teaspoon pepper; cover. Reduce heat to medium, and cook 8 to 10 minutes, until tender. Add 1 tablespoon lemon juice and another tablespoon of butter. Stir until butter melts and season with sea salt and pepper.

Uncover parsnips and cook about 5 minutes, until liquid is reduced by half; season with sea salt. Purée in blender until smooth.

In a large sauté pan on medium-low, heat enough olive oil to coat; add 2 cloves of minced garlic. Add shrimp so they are even on bottom of pan. Add zest of one lemon and season with sea salt and freshly ground pepper. Cook 1 to 2 minutes; and flip. They cook very quickly. Add a handful of fresh chopped parsley, 1 tablespoon lemon juice and 1 tablespoon of butter. Serve shrimp with parsnip mash and collard greens.