Roasted Cauliflower & Tomatoes with Sheet Pan Shrimp

Inspiration: It's Not My Best

If we are being honest, the shrimp can be prepared any way you would like: sauteed, pan-roasted, just make sure you serve it with lemon. Shrimp should always be served with lemon.

Ingredients

2 pints cherry or grape tomatoes 4 cloves garlic, smashed and peeled 4 tbsp extra-virgin olive oil, divided ½ tsp kosher salt, divided ¼ tsp freshly ground black pepper ¼ tsp crushed red pepper flakes 1 medium head of cauliflower ⅛ tsp paprika ¼ cup chopped fresh flat-leaf parsley ½ cup unsalted butter, melted 4 cloves garlic, minced 1 tbsp freshly squeezed lemon juice ½ tsp Italian seasoning Kosher salt and freshly ground black pepper, to taste 1 ½ lbs medium shrimp, peeled and deveined 2 tbsp chopped fresh parsley

Preparation

1. Preheat oven to 400° F. Put the tomatoes and garlic in a large baking dish, then drizzle with 3 tbsp oil and sprinkle with ¼ tsp salt, pepper, and red pepper flakes. Toss to coat

2. Trim the large green leaves from the cauliflower and dis­card, then trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle remaining tbsp oil over the cauliflower and rub to coat. Sprinkle with paprika and remaining ¼ tsp salt. Roast for about 1 hour, or until the cauliflower is tender

3. Lightly oil a baking sheet or coat with nonstick spray

4. In a small bowl, whisk together butter, garlic, lemon juice, and Italian seasoning; season with salt and pepper, to taste

5. Place shrimp in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine

6. Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes. Serve immediately, garnished with parsley, if desired