Cooking for the Sheer JOY of it! 👩‍🍳 LbR's Kitchen cooks up a favorite fabulous recipe!

Use your good dishes. Light the candles. Cook a splendid meal. Spoil yourself and your loved ones. Enjoy time around the table. LIVE LIFE! As "they say," 'Don't ever save anything for a special occasion -- being alive IS a special occasion.' 💃🏼 https://lifebyrandi.com

Ingredients:
FOR THE VEGETABLES:
• 1 medium lemon, zest and 3—4 T. juice, divided
• 1 ½ T. extra virgin olive oil
• 3 cloves garlic, minced (about 1 T.)
• 1 t. kosher salt
• ¼ t. black pepper
• 1 t. dried oregano
• 1 pint grape tomatoes, left whole
• ½ c. kalamata & green Greek olives, pitted and coarsely chopped
• 1 red onion, cut into ½” slices
• 1 medium zucchini, quartered and cut in 1" pieces
FOR THE SHRIMP:
• 1-2 T. freshly squeezed lemon juice from the same lemon above
• 1 T. extra virgin olive oil
• ¼ t. dried oregano
• ¼ t. crushed red pepper
• ¼ t. kosher salt
• 1 pound jumbo raw shrimp, (20/25 count), peeled and deveined
• 1 c. cup crumbled feta cheese
• 2 T. chopped fresh parsley
• Quinoa, brown rice or other pasta or baguettes, if you like

• Preheat the oven to 450 degrees F. Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.

DIRECTIONS:
• To cook the vegetables:
Zest the lemon into a large bowl. Whisk the following to combine:
• Add 1 T. lemon juice (reserve the lemon's remaining juice for the shrimp and serving)
• 1 ½ T. EVOO
• 1 t. salt, ¼ t. pepper
• 1 t. dried oregano
• 3 cloves garlic
• Add the whole tomatoes, olives, and red onion.
• Rim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½” pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon toss to coat.
• Transfer the mixture to a large-rimmed baking sheet and spread it into an even layer. Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.

• Prep the shrimp: While the vegetables are cooking, stir together:
• 1 T. freshly squeezed lemon juice from the same lemon above
• 1 T. EVOO
• ¼ t. dried oregano
• ¼ t. crushed red pepper
• ¼ t. kosher salt
Add the shrimp and toss to coat.
• Remove the baking sheet from the oven and add the shrimp (discard any liquid, if any, that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.
• Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
• Remove the pan from the oven. Sprinkle with the feta cheese and fresh parsley. Squeeze the remaining 1 to 2 T. lemon juice over the top. Serve warm with quinoa, pasta or baguette slices.