Roasted Shrimp and Broccolini

I've seen a lot of "sheet pan recipes" lately and I've got to say - I'm a fan of the pan.  Putting all of my ingredients on one pan and having a single pan to clean up at the end of a meal - win, win.  So feel free to send me all of your sheet pan recipes - I want to try them all.  

Roasted shrimp and broccolini is one of my favorite go-to meals and this homemade lemon pepper oil really took my recipe to the next level.  I pulled my shrimp directly out of my freezer and we were sitting down at the table and enjoying this meal in under 20 minutes - AND I only had 1 pan to clean!  

Roasted Shrimp and Broccolini
4 lemons
1/3 cup olive oil
2 Tablespoons fresh peppercorns, crushed
3 cloves garlic, thinly sliced
2 bunches fresh broccolini
2 pounds peeled shrimp
1 teaspoon sea salt
1 teaspoon Dijon mustard
1/3 chopped walnuts
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Zest 2 lemons and add to saucepan with oil, peppercorns and garlic.  Heat until oil is hot. 

Line sheet pan with foil.  Place broccolini on one half.  Drizzle with 2 teaspoons lemon oil. 

Roast 5 minutes at 425.  Pat dry with paper towels.  

Place shrimp on pan and toss with 2 t. lemon oil and sprinkle with 1/2 t. salt. 

Cut 2 lemons in half and place on pan.  Bake 8-10 minutes until shrimp is firm.

Whisk together remaining lemon oil , 1 T. lemon juice, mustard and 1/2 t. salt. 

Drizzle sauce over broccolini and sprinkle with walnuts. 

I roasted more shrimp that I thought we would eat for dinner because I wanted to save some to put on a salad  for my lunch the next day.  Oh well - I had good intentions.  Unfortunately, I also had a giant appetite for shrimp that night.

I had some leftover couscous in my refrigerator and that was the perfect compliment to this yummy meal.  

I'm going through some serious sugar detox after our Valentine's Day extravaganza so this recipe is right up my alley today.  This meal was so easy to make, easy to clean up and it was DELICIOUS. 

​Ciao! 

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