Lemon Roasted Shrimp and Aspargus

This recipe was from spoonful of flavor.com Definitely easy and delicious. I seved with a red-leafed lettuce salad with fresh strawberries, toasted pecans, herbed goat cheese and Champagne Vinaigrette (blog: December 20, 2015 label: salads) and Bacon, Leek and Mushroom Risotto (blog: January 19, 2015 label: rice).

Ingredients for Shrimp:

• 1 1/2 pound large peeled and deveined shrimp
• 2 teaspoon olive oil
• 1 teaspoon lemon zest ( I used a little more)
• fresh lemon juice
• pinch of red pepper flakes
• salt and pepper to taste

Ingredients for Aspargus:

• 1 pound aspargus, ends trimmed
• 2 teaspoons olive oil
• pinch of red pepper flakes
• salt and pepper to taste

Directions:

Line a rimmed baking sheet with foil and lightly oil.

In a large bowl toss together the ingredients for the shrimp until coated and set aside.

Place the aspargus in a single layer on the prepared baking sheet and drizzle with 2 teaspoons of olive oil, red pepper flakes and salt and pepper to taste. Toss to coat.

Roast in a preheated 400-degree oven for 4 minutes.

Remove from the oven and push the aspargus to one side of the baking sheet.

Dump the shrimp onto the baking sheet and arrange in a single layer.

Roast the shrimp and aspargus for another 5-6 minutes or until shrimp is opaque and pink. Check at 5 minutes.

Check the aspargus after 5 minutes and remove if want a little crisper.

Squeeze fresh lemon over everything.