1/2 lb of cleaned shrimp*
1 bunch asparagus, cleaned and cut into small pieces
2 cloves minced garlic
zest of one lemon
1T chopped parsley
salt and pepper
1 1/2 T olive oil

Pre-heat oven to 425. Mix all the above into a large zip-lock bag until coated. Put on a large cookie sheet as a single layer and roast for 10-12 minutes, turning shrimp over after 5 or so minutes. Serve on rice or couscous.

* I use frozen uncooked shrimp that’s already been cleaned. It only takes about five minutes to thaw them (under cold running water).