Ingredients:

  • 1 lb (454g) Asparagus, trimmed
  • 1 lb (454g) Broccoli Florets
  • 2 lbs (907g) Jumbo Shrimp (16-20 count), peeled and deveined, thawed if frozen
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 tablespoon Lemon Pepper Seasoning
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Lemons (1 for marinade, 1 for serving)
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss asparagus and broccoli with 2 tablespoons olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 10-12 minutes.
  4. While vegetables roast, pat shrimp dry with paper towels. In the same bowl, toss shrimp with remaining 2 tablespoons olive oil, garlic, lemon pepper seasoning, lemon zest (from one lemon), and red pepper flakes (if using).
  5. Remove baking sheet from oven. Arrange seasoned shrimp evenly among the partially roasted vegetables.
  6. Return to oven and roast for an additional 6-8 minutes, or until shrimp are opaque, pink, and cooked through (curled into a C shape).
  7. Remove from oven. Squeeze lemon juice (from the remaining lemon) over the shrimp and vegetables. Sprinkle with fresh parsley. Toss gently and serve immediately.