To make the sweet potato, preheat oven to 400 degrees. Cut the sweet potato in half, and then again in quarters. Get two sheets of foil. Lay the sweet potato chunks on foil, drizzle with 2 Tablespoon olive oil and then place the second sheet on top. Seal up the edges to create a sealed pack. Place on a small baking sheet (to catch any drips) and place in preheated oven. Bake for 20 minutes (or until potato is easily pierced through).

To make the pesto… Blend walnuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced in a food processor or blender. Taste and adjust flavor with more salt, pepper and lemon, as needed.

To make the shrimp… heat a large skillet on medium high with coconut oil. You can cook the shrimp and the carrots in the same skillet (shrimp on one side and the carrots on the other).

Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 Tablespoon of the Basil Walnut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.

Sauté carrots in coconut oil until tender. Season with salt and pepper to taste.

To serve: Place ½ cup sweet potato on the plate