ROSEMARY SHRIMPS, ZUCCHINI & TOMATOES
All you need is five ingredients and 30 minutes (max!) to whip up a tasty, healthy dinner.
Serves 4 to 5 Prep Time 10 to 15 minutes Cooking Time 10 to 12 minutes
✔ 12 to 16 sprigs fresh rosemary, washed and separated into smaller sprigs if particularly full ✔ 600 to 700 grams large shrimp,
peeled, with tails left on ✔ coarse sea salt and freshly ground
black pepper ✔ 200 grams zucchini, washed, sliced into
rounds and then into halves ✔ 300 grams cherry tomatoes, washed
and halved ✔ 3 tablespoons olive oil
1 Preheat oven to 375°F. Line a large baking sheet with parchment paper, if desired. 2 Place rosemary sprigs on the pan, spreading them out. Top sprigs with shrimp. Season with about ½ teaspoon each salt and freshly ground black pepper. 3 Combine zucchini and tomatoes in a large bowl. Add olive oil, and about ½ teaspoon each salt and freshly ground black pepper. Toss to coat and place on baking sheet. 4 Bake for 10 to 12 minutes, or until shrimps turn pink and tomatoes shrivel up a bit. 5 Serve hot with pasta or toasted bread slices.