Ingredients:

  • 1 lb baby potatoes, quartered
  • 1 bunch asparagus, trimmed
  • 1 red bell pepper, sliced into strips
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the quartered potatoes, asparagus, and bell peppers in a bowl with 2 tablespoons of olive oil, oregano, salt, and pepper.
  3. Spread the vegetables in a single layer on a parchment lined baking sheet and roast for 12-15 minutes until potatoes are tender and golden.
  4. In a separate bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, zest, paprika, and salt.
  5. Toss the shrimp in the marinade until evenly coated.
  6. Remove the baking sheet from the oven, move the roasted vegetables to the edges, and place the marinated shrimp in the center.
  7. Bake for an additional 6-8 minutes until the shrimp are opaque and curled into a 'C' shape.
  8. Remove from oven