Roasted Shrimp and Broccoli
Recipe: Cooking Light, Hannah Klinger 2011
5 cups Broccoli
2 tablespoons grated lemon rind, divided
(*I used lemon zest)
1 tablespoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper (I opted not to use this ingredient)
Preheat oven to 425 degrees.
Cook broccoli in boiling water for 1 minute. Drain and plunge into ice water. Drain.
Combine 1 1/2 teaspoons rind (or zest), juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Add shrimp and toss to combine.
Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray (though I just used a sheet pan with parchment paper).
Bake at 425 degrees for 8 minutes or until shrimp are done.
Combine oil, remaining rind (or zest), salt, black pepper and crushed red pepper in a large bowl. Add broccoli and shrimp and toss to combine.
Serve with brown rice.
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