Ingredients:

  • 1 lb zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp lemon pepper seasoning
  • 3 cloves garlic, minced
  • 1 fresh lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, and cherry tomatoes on the parchment-lined pan with olive oil, salt, and pepper. Spread them in a single layer and roast for 8–10 minutes until tomatoes begin to blister.
  2. While the veggies are roasting, combine the melted butter, lemon juice, zest, lemon pepper seasoning, and minced garlic in a bowl. Add the shrimp and toss until evenly coated.
  3. Remove the pan from the oven. Move the vegetables to the edges and nestle the seasoned shrimp and lemon slices into the center. Return the pan to the oven for 5–7 minutes until shrimp are opaque and pearlescent pink.
  4. Remove from heat immediately. Sprinkle with fresh parsley and an extra squeeze of lemon juice.