Lemon Pepper Marinade: – 1/4 c. olive oil – 2 Tbsp. lemon zest (zest of 1 lemon) – 1/2 c. fresh lemon juice (juice of 2 lemons) – 3 cloves garlic, minced – 1 tsp. lemon pepper seasoning – 1 lb. raw shrimp, peeled and deveined – Optional: 1 lemon, sliced Roasted Vegetables: – 3 c. broccoli florets, rinsed and trimmed – 3 c. carrots, peeled and sliced – 2 Tbsp. olive oil – 2 tsp. lemon pepper seasoning
Once the vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated shrimp to the pan. (Discard remaining marinade.) Optional: top with lemon slices and a few additional grinds of pepper, if desired. Continue baking for 8 minutes. Once shrimp is pink and no longer translucent, it's done.