Sheet Pan Citrus Shrimp and Asparagus

Paleo, Pegan

Serves 4-6

Preheat oven to 375*

1 pound peeled large or extra-large shrimp

1 pound asparagus

Extra virgin olive oil

2 lemons- Juice 1 lemon, slice the 2nd lemon

1 orange- Juice ½ of the orange, Slice the 2nd half

1 teaspoon sea salt, plus more as needed

Ground black pepper

2 to 3 garlic cloves, minced

⅛ teaspoon red-pepper flakes, plus more for garnish

½ cup fresh parsley, chopped

¼ cup fresh basil, chopped (or use more parsley)

Peel and devein shrimp. Pat the shrimp dry and arrange on a sheet pan covered with parchment paper. Prep the asparagus by snapping off the tough ends and arrange on the sheet pan with the shrimp. Sprinkle shrimp and asparagus with olive oil, lemon juice, salt and pepper, minced garlic and red pepper flakes. Arrange lemon and orange slices on top of the shrimp and asparagus.

Roast in 375* oven until shrimp are cooked through, about 10-15 minutes depending on the size of the shrimp. Once cooked, the shrimp will be thoroughly pink in color. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes if you like. Serve immediately, with lemon wedges for squeezing.