Danielle Young boldly tells stories with heart, sass and humor. She peppers her writing with her larger-than-life personality, sharing her hilarious thoughts on pop culture, lifestyle topics and anything that affects Black women. Danielle loves words and strings them together to create multimedia content that will tug at your heart strings or give you belly-hurting laughs. Give her iced chai lattes, cheese and Netflix so she knows it's real. Danielle is pretty, witty, girl, worldly. She's one who likes to party, but comes home early. @rhapsodani
Heat a pan with a tablespoon of olive oil, add your shrimp and set the sauce packet (that comes with the shrimp) to the side to thaw. Once they are thoroughly browned, remove from oil and toss shrimp in the sauce and set to the side.
Chop your vegetables and boil your eggs while your shrimp are cooking. Cut your eggs in half and season with salt, pepper and paprika or cayenne pepper.
Put the arugula and spinach at the bottom of your bowl. Top with avocado, onion and crumbled ricotta. Spoon your firecracker shrimp on top of the salad and place your egg halves on the sides or chop the eggs in your salad. Drizzle with your favorite dressing and enjoy!
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