Lemon Garlic Shrimp with Roasted Asparagus, Zucchini and Tomatoes

What you need

• 450 g (1 lb) large shrimp, peeled and deveined
• 300 g (10 oz) asparagus, woody ends trimmed
• 1 zucchini, cut into half-moons 1 cm thick
• 250 g (9 oz) cherry tomatoes
• 4 cloves garlic, minced
• 2 tbsp butter, melted
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 2 lemons, 1 juiced, 1 cut into wedges
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Pat the shrimp dry with paper towels.

2. 2

   Whisk the butter, olive oil, juice of 1 lemon, garlic, paprika, salt and pepper in a bowl.

3. 3

   Spread the asparagus, zucchini and tomatoes on a large rimmed baking sheet and toss with half of the garlic butter.

4. 4

   Roast the vegetables for 8-10 min, until they begin to soften.

5. 5

   Toss the shrimp in the rest of the garlic butter.

6. 6

   Push the vegetables aside, add the shrimp in a single layer and roast for 5-6 min, until pink and opaque all the way through.

7. 7

   Squeeze a lemon wedge over the pan and serve with the remaining wedges.

Imported from dearmica.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.