Ciao'd while sipping turkey bone broth. Thanksgiving just keeps on giving.
The heat of the oven concentrates the sweetness of the fresh shrimp and gently chars the broccolini for a fast and light one-pan supper.
6 tablespoons extra-virgin olive oil
Juice from 1 lemon
2 teaspoons dried basil
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
2 large bunches broccolini, ends trimmed
Preheat oven to 400°F.
In a medium bowl, combine 4 tablespoons of the olive oil, lemon juice, basil,
garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp and toss to coat.
Spread broccolini in a single layer on a baking sheet. Drizzle with the remaining oil and toss to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast
10 minutes, turning once, and removing thinner stems as they are done.
Add shrimp to baking sheet, nestling it among the broccolini stems. Roast, turning the shrimp once, until the shrimp are opaque and the broccolini is crisp-tender,
to 10 minutes more. Serve with lemon wedges.