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Roasted Shrimp, Corn and Zucchini
with Tomato Salad,
Yield: 1 Meal
PREPARATION
1.
Preheat oven to 400˚F. Pat shrimp dry. Spread in a single layer on a baking sheet.
Add oil, salt and pepper. Toss to coat. Roast 8 minutes – shrimp will be pink,
slightly curled and caramelized on the bottom. Squeeze lemon juice over the top.
2.
In small bowl, mix tomatoes, extra virgin olive oil, garlic and vinegar. Season with
salt, pepper and basil.
3.
Heat oil in skillet over medium-high heat. Add corn and zucchini. Sauté until
zucchini is tender and corn is heated through, about 5 minutes. Season with salt
and pepper.
4.
Pack fresh kiwi for a snack or dessert.
Continued
Find additional recipes at:
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