Preheat oven to 425F.
Line a baking sheet with parchment.
In a bowl, combine the shrimp, olive oil, lime juice, salt, pepper, smoked paprika, chili powder. Let marinate while you prepare veggies.
Add cut vegetables to the baking sheet. Drizzle olive oil and sprinkle with salt pepper and chili powder. Toss to coat. Roast for 15 minutes.
Move veggies to the side to make room for the marinated shrimp in the center of the baking sheet. Arrange them in one layer and roast for 10 more minutes or until shrimp is fully cooked.
In a large salad bowl, arrange your greens. Top with all the roasted goodies and diced avocado. Toss with as much vinaigrette as you want.
Ingredients
Directions
Preheat oven to 425F.
Line a baking sheet with parchment.
In a bowl, combine the shrimp, olive oil, lime juice, salt, pepper, smoked paprika, chili powder. Let marinate while you prepare veggies.
Add cut vegetables to the baking sheet. Drizzle olive oil and sprinkle with salt pepper and chili powder. Toss to coat. Roast for 15 minutes.
Move veggies to the side to make room for the marinated shrimp in the center of the baking sheet. Arrange them in one layer and roast for 10 more minutes or until shrimp is fully cooked.
In a large salad bowl, arrange your greens. Top with all the roasted goodies and diced avocado. Toss with as much vinaigrette as you want.