Zesty Broccoli and Shrimp
2 pounds broccoli, washed and cut into bite sized pieces (good thing for that kitchen scale!)
4 tablespoons olive oil, divided
1 teaspoon cumin
1 1/2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1/8 teaspoon chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Preheat oven to 425F.
Prepare a baking sheet by lining with parchment paper.
In a large bowl, toss the broccoli with 2 tablespoons of the olive oil, the cumin, 1 teaspoon of the kosher salt, 1/2 teaspoon of the pepper and the chili powder.
In a separate bowl, combine the shrimp, the remaining 2 tablespoons of olive oil, the lemon zest, the remaining 1/2 teaspoon of salt and the the remaining 1/2 teaspoon of pepper. Set aside.
Spread the broccoli mixture on the baking sheet, in a single layer. Place in oven, and roast for 10 minutes.
Remove the baking sheet, add the shrimp, and toss with the broccoli. Roast 5 minutes, toss, and roast for another 5 minutes or until the broccoli is tender and golden and the shrimp are just opaque.
Serve with lemon wedges.
This dish was INHALED by every member of our family. All 4 of us. There was a bit of a kick to it, so you may want to tone it down or spice it up depending on your preference, but we loved it, and will most certainly be making it again!