Ingredients:

  • 3 lbs large shrimp, peeled and deveined
  • 3 medium zucchini, sliced into half-moons
  • 2 large red bell peppers, chopped into 1-inch pieces
  • 2 cups cherry tomatoes
  • 1 large red onion, wedged
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 4 tbsp minced garlic
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Note: A hot oven is the only way to get that char without overcooking the shrimp.
  2. Whisk together the olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper in a small bowl.
  3. Divide the shrimp, zucchini, red bell pepper, cherry tomatoes, and red onion between two parchment lined baking sheets. Note: Using two pans prevents overcrowding.
  4. Pour the lemon garlic glaze over the ingredients.
  5. Toss everything with your hands until every piece is evenly coated and glossy.
  6. Spread the ingredients in a single layer on the pans. Note: Air must circulate around the shrimp for them to brown.
  7. Roast for 10–12 minutes until the shrimp are opaque pink and the tomatoes begin to blister.
  8. Remove the pans from the oven immediately.
  9. Sprinkle with chopped fresh parsley while the pan is still sizzling.