Step 1

Preheat oven to 400°F. Line a large baking sheet with tin foil.

Step 2

Place peeled and deveined shrimp into a shallow bowl and cover with the juice of one lime. Zest the lime over the shrimp and then add chipotle chili pepper, cumin and salt. Stir to combine. Let marinade for about 10 minutes (shorter is fine, longer is not, as the acids in the lime juice will “cook” the shrimp).

Step 3

Add asparagus and broccolini to one side of the baking sheet and the marinated shrimp to the other (try not to let the juices from the shrimp spill over to the veggies side — the lime juice will overcook the veggies and cause them to yellow and wilt). Sprinkle the vegetable side of the pan with olive oil, plus salt and pepper to taste. Sprinkle the chopped garlic over both sides of the pan and then place it in the oven for 10 minutes.

Step 4

Serve the shrimp over the vegetables, sprinkled with fresh chopped cilantro.