RECIPE OF THE MONTH

Ingredients:

·  1 medium lemon zested and juiced

·  1 ½ tablespoons extra virgin olive oil

·  6 cloves garlic -minced

·  S&P to taste

·  1 teaspoon dried oregano

·  12 to 14 ounces quartered marinated artichoke hearts-drained

·  1 pint grape tomatoes 

·  ¼ cup pitted kalamata olives 

·  1 red onion sliced

·  1 medium zucchini, cut in 4 lengthwise and then in 1” pieces, crosswise

For the shrimp:

·  1 tablespoon freshly squeezed lemon juice from the lemon above

·  1 tablespoon extra-virgin olive oil

·  1/4 teaspoon dried oregano

·  1/4 teaspoon crushed red pepper

·  ¼ teaspoon kosher salt

·  1-1/2 pounds peeled and deveined  jumbo raw shrimp, (16 to 20 count) 

·  1/2 cup crumbled feta cheese (if non-paleo)

·  2 tablespoons chopped fresh parsley

Instructions:

1.  Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
2.  In a large bowl, zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.  Add the rest of the vegetables.  Toss to coat
3. Transfer the mixture to a large rimmed baking sheet and spread it into an even layer.  Keep the bowl handy, you will use it again. 
4. Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
5.  Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, garlic, and salt. Add the shrimp and toss to coat.
6. Remove the baking sheet from the oven and add the shrimp. With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.  Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
7.  Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste (and lemon wedges if desired).  Serve warm with cauliflower rice.

BBQ Method.

Preheat BBQ to 450 as above.  Wrap both sides of your sheetpan with aluminum foil.  Follow instructions above paying extra attention NOT to overcook the shrimp.