Name: Roasted Lemon Butter Garlic Shrimp
Ingredients: 1 lb Thin/medium asparagus, ends trimmed; 1 tbsp Olive oil; 1 Garlic clove, minced; 0.25 Salt; 0.13 Pepper; 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 lb Thin/medium asparagus, ends trimmed

1 tbsp Olive oil

1 Garlic clove, minced

0.25 Salt

0.13 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

Preheat oven to 400 degrees F.

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

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

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

Roast for 4-6 minutes depending on thickness.

Meanwhile, remove tails from shrimp.

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

Add shrimp and drizzle with 1 tablespoon olive oil.

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.

Top asparagus with 1 tablespoon cubed butter, evenly spaced.

Top shrimp with 2 tablespoons cubed butter, evenly spaced.

Roast for 6 minutes or just until shrimp is opaque.

Remove pan from oven and drizzle with lemon juice.

Season with additional salt and pepper to taste.