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Ingredients
  • 1 ½ pounds baby red potatoes, cut into ¾-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon sea salt, divided
  • 3 medium limes
  • ¼ cup unsalted butter, melted
  • 1 teaspoon ground chipotle pepper
  • ½ pound fresh asparagus, trimmed
  • ½ pound Broccolini or broccoli, cut into small florets
  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons fresh cilantro, minced
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