3 lb colossal or jumbo shrimp, peeled, deveined and tails removed
2 bunches of asparagus, trimmed
½ cup extra virgin olive oil, divided
4 cloves of garlic, minced
2 small red onions
1 yellow bell pepper
1 orange bell pepper
2 red bell peppers
2 tbsp fresh oregano
4 tsp smoked paprika
Salt and pepper, to taste
2 whole lemons, juiced
2 cups of kalamata olives, pitted
2 cups of either Feta or Goat cheese
2/3 cup fresh Parsley
Preheat the oven to 450°
In large bowl, season the shrimp with ¼ cup of olive oil, garlic, salt, pepper, paprika, oregano and lemon juice.
Lay the asparagus in an even layer over a large jelly roll pan or baking sheet with sides. Drizzle about 2 tbsp of olive oil over the asparagus.
Cut the peppers into about 1” pieces and the onion into small
(1/4” wedges).
Place the shrimp over the asparagus in an even layer and top with the onion and peppers.
Bake for about 20 minutes, the peppers should be crisp tender and the shrimp edges are beginning to brown.
Remove from the oven and drizzle with the remaining 2 tbsp of olive oil.
Serve topped with the cheese and olives or serve on the side for your guests to use as they choose.
Serve with warm crusty bread.
