Serves 4
Ingredients:
4 T butter
2 zucchini, halved lengthwise and cut into 1/2" slices
12 oz cherry tomatoes
4 cloves garlic, minced
1 t Italian seasoning, without salt
1 lb medium (size 26-30) shrimp, peeled and cleaned
Basil Pesto Dressing:
2 T basil pesto
1 T lemon juice
2 T olive oil
Pinch salt & black pepper
Method:
Preheat oven to 400°F, with roasting pan inside.
Once at temperature, remove roasting pan from oven and add butter. Return to oven to melt.
Once butter is melted, toss zucchini slices in it, lightly salt zucchini, and roast in oven for 20 minutes.
Remove pan from oven, add garlic, cherry tomatoes and Italian seasoning. Toss well and turn zucchini. Return pan to oven and roast 10 more minutes.
Meanwhile, whisk basil pesto dressing together in a small bowl, and taste for seasoning. Set aside
Remove pan from oven, toss shrimp in butter and nestle them into the vegetables, in one layer if possible.
Roast 10 minutes, then check for done-ness and shift shrimp around if necessary. Roast until all shrimp are just cooked through, toss, taste for seasoning and serve.
Serve over quinoa, and topped with basil pesto dressing and breadcrumbs.
