Add potatoes to a large microwave-safe bowl, cover + microwave 3 min; stir potatoes, cover + microwave 2-4 min, then rest 2-3 min; mix in salt/pep, fave spices (we like garlic powder) + 1 tbsp oil

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 juice from lemon + salt/pep then turn off heat

Toss shrimp with sauce then divide all to plates

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