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Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet.
Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer.
Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total.
Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.