INGREDIENTS:
- 1/4 c. extra-virgin olive oil, plus more for drizzling ( A good quality olive oil
can make all the difference, I use Aldi Mediterranian - 3 cloves garlic, grated or finely minced
- 1 tsp. crushed red pepper flakes
- 1/4 c. chopped fresh basil, plus more for garnish
- Kosher salt
- 1 lb. shrimp, peeled and deveined (It is important to use good quality
shrimp. I use LOCAL large Key West Pink) - 1 Lage or 2 medium yellow onions, peeled and cut into wedges
- 1 head broccoli, cut into florets
- 2 red bell pepper, seeds and ribs removed, sliced into 10 slices
DIRECTONS:
- Preheat oven to 400 F. In a small bowl, combine olive oil, garlic, red pepper
flakes and basil and season with salt. Toss in shrimp and set aside to marinate. - Meanwhile, on a rimmed sheet pan, toss onions, broccoli, and red bell
pepper with a drizzle of olive oil and season with salt and pepper. Spread out in
a single layer and roast for 20 minutes. - Pour shrimp and marinade over roasted vegetables and toss together.
Spread out in a single layer and roast again until shrimp is pink and lightly
toasted, 5 minutes. Serve immediately.
