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Roasted Lemon Butter Garlic Shrimp

Yields1 Serving

Servings: 6 1 Serving of shrimp and asparagus counts as: 1 vegetable, 2 fats, 1 protein

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Asparagus
 1 lb thin/medium asparagus, ends trimmed
 1 tbsp olive oil
 1 garlic clove, minced
 0.25 tsp salt
 0.13 tsp pepper
Shrimp
 1.50 lbs medium uncooked peeled shrimp deveined**Make sure when you buy the shrimp, shrimp is the only ingredient**
 1 tbsp olive oil
 23 garlic cloves, minced
 0.50 tsp salt
 0.25 tsp paprika
 0.13 tsp pepper
 0.13 tsp red pepper flakes, or less
 3 tbsp chopped fresh parsley
 0.50 tbsp lemon juice or more to taste
 3 tbsp butter, cubed
1

Preheat oven to 400 degrees F.

2

Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray.
Add asparagus and drizzle with 1 tablespoon olive oil.

3

Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper.

4

Toss until evenly coated then line asparagus in a single layer.

5

Roast for 4-6 minutes depending on thickness.

6

Meanwhile, remove tails from shrimp.

7

Remove pan from oven and push asparagus to one side of the pan (keep in a single layer).

8

Add shrimp and drizzle with 1 tablespoon olive oil.

9

Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

10

Top asparagus with 1 tablespoon cubed butter, evenly spaced.

11

Top shrimp with 2 tablespoons cubed butter, evenly spaced.

12

Roast for 6 minutes or just until shrimp is opaque.

13

Remove pan from oven and drizzle with lemon juice.

14

Season with additional salt and pepper to taste.