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Heat oven to 425.
Chop 3 heads broccoli into very small pieces. Place on parchment lined baking sheet.
Add 20oz shredded Brussel sprouts to sheet.
Drizzle with 2 tbsp olive oil and 1 tsp salt, toss, and bake for 20 minutes, tossing half way through.
Let cool.
While baking, chop 8 pitted medjool dates and 1 cup salted almonds into small pieces. Set aside.
Cook 2lb raw, peeled, tail off shrimp by heating a pan over medium heat.
Add 1 tbsp butter and 1 tsp Calabrian chili paste.
Add shrimp and a pinch of salt. Cook two minutes per side and turn off heat. Set aside.
Make dressing by whisking together ½ cup olive oil, 2 tsp Calabrian chili paste, 2 tsp lemon zest, juice of 1 lemon, 2 tbsp honey, 1 tsp salt.
Set aside.
Assemble salad by putting roasted veggies in bowl, then add shrimp, dates, almonds, and grate fresh pecorino Romano on top.
Drizzle dressing evenly over salads.