Sizzling Lemon Garlic Shrimp with Roasted Veggie Medley

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 whole lemon, juiced and zested
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups broccoli, florets
• 1 whole bell pepper, diced
• 1 whole zucchini, diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tsp lemon pepper
• 2 tbsp parsley, chopped
• 1 cup quinoa, cooked

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell pepper, zucchini, and asparagus with 1 tbsp of olive oil and lemon pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.

2. 2

   While the veggies are roasting, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, lemon juice, and lemon zest. Sauté for 4-5 minutes, until the shrimp are cooked through and opaque.