Comfort food, but simplified. One Cornish hen, cut in half, patted dry.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
You don’t have to turn them or baste. Just don’t over cook them as they will become dry.
My plate with a spoon full of cauliflower rice. These are indulgent for me as it seems as though I am eating a lot of chicken. I couldn’t even eat all of this piece.
Blessings.
Open two of the cheese wedges, and add into the pan with the shrimp.
You can add more cheese if you like, but I didn’t want it coated more.
You can place this on a bed of spinach or arugula like I did or on cauliflower rice. 
My plate. I made enough shrimp for several dinners or lunches. You can make this as saucey as you want or gummy like mine is. The flavored cheese adds a ton of flavor to the shrimp. 
I really liked this. Super quick to make, and can be done in a wide variety of flavors with the cheese assortments with 
Saute until cooked down, and a little brown.
Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.
And, my plate.
I served it with pan sauteed carrots. I think I need to make another roast.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).
The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
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