(I added a glass of Chinook winery red to make it a real meal. Yum!)
Roasted Broccoli with Shrimp
From The New York Times
2 pounds broccoli, but into bite-size florets
4 T extra virgin olive oil
1 t coriander
1 t cumin
1 1/2 t salt
1 t pepper
1/2 t chili powder
1 pound shrimp, shelled and deveined (I usually use frozen)
Zest from 1 lemon
Lemon wedges, for serving
Preheat oven to 425 degrees. In a glass or metal lasagna/brownie pan toss broccoli with 2 T oil, coriander, cumin, 1 t salt, 1/2 t pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 T oil, lemon zest, remaining salt and pepper.
Roast broccoli for about 5-10 minutes. Add shrimp to baking dish and toss with broccoli. Roast until shrimp are just opaque and broccoli is tender and golden around the edges, about 10-20 minutes. Serve with lemon wedges, along with rice, couscous or quinoa.