Ingredients

The following ingredients have 4 Servings
  • 1 pound extra large peeled and deveined (tail-off shrimp (28))
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil (divided)
  • 3 garlic cloves (minced)
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper (optional)
  • freshly ground black pepper (to taste)
  • olive oil spray
  • 2 bunches (12 ounces broccolini, ends trimmed (12 spears))
  • 1 cup grape tomatoes (halved)
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 400 degrees.
  • Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper.  Toss gently to coat and set aside.
  • Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer.  Roast for 15 minutes, tossing halfway through.
  • Remove sheet pan from oven and add shrimp, placing them evenly around the veggies.  Roast for 8 minutes.
  • Top everything with lemon juice and serve.