Sheet Pan Mediterranean Shrimp

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Sheet Pan Mediterranean Shrimp  
Makes 2 Servings 

This 10-minute recipe features lightly seasoned shrimp and colorful vegetables all cooked on the same pan. With maximum flavor and minimum effort, it's perfect for quick, easy, and healthy weeknight dinners. 
 
Ingredients 
¾ lb large shrimp, peeled 
1 bunch fresh asparagus 
2 T olive oil, divided 
1 clove garlic, minced 
1/2 red onion, sliced 
t oregano 
1 smoked paprika  
salt and pepper to taste 
1/2 lemon, juiced 
1/2 c black olives, pitted and sliced 
1/2 c feta cheese, crumbled 
2 T fresh cilantro or parsley, chopped 
 
Directions 
Preheat oven to 450°. Line a 13x9 sheet pan with tin foil. 
In a large bowl season the shrimp with 1 T olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice. 
Trim and wash the asparagus, then lay them flat on a baking sheet. Season with ½ tablespoon olive oil. Place seasoned shrimp on top of the asparagus and top with onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown. 
Remove baking sheet from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve. 

Notes 
If your shrimp is looking pale after cooking for 10 minutes, try broiling 1-2 minutes until they start to turn golden brown.