Instructions
Cook time: 15 minutes
Microwave potatoes in wrapper on high 6-8 min flipping over halfway through cook time (caution, that's a hot potato!)
Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through
Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep 4-6 min until tender, stirring minimally to ensure browning
For butter sauce, remove protein from skillet; turn heat to low, then add butter and cook until starting to bubble, add 2 tbsp capers + salt/pep then turn off heat
Toss shrimp with sauce then divide all to plates
