1 lb shrimp, peeled and deveined (try to buy wild shrimp)
1 lb of asparagus, chopped into 2 inch pieces
1 large head of broccoli chopped
1 lemon juiced, save skin to zest
2 garlic cloves, minced
1/4 cup+ 2 T olive oil
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
1 tsp paprika
salt and pepper to taste
2 T pine nuts, lightly toasted (optional)
Preheat oven to 425.
Place chopped asparagus and broccoli into a large bowl. Pour 1/4 cup olive oil, 1/2 lemon juice, coriander, cayenne, and salt and pepper over veggies. Toss to coat. Spread on a baking sheet and place into the oven for 10 minutes.
While the vegetables cook, coat the shrimp with the remaining 2T olive oil, garlic, lemon juice, lemon zest, turmeric, salt and pepper. Toss to coat.
Remove vegetables from oven and add shrimp, stirring gently. Place everything back into the oven for 10 minutes.
Serve with toasted pine nuts over rice if desired. Top with fresh squeezed lemon juice.