Roasted Veggie and Shrimp Salad

-20mins

-serves 4

The Goods:

1 cup cherry tomatoes, halved

1 cup carrots, shredded

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, diced

1 cup pineapple, diced

1 pound shrimp

EVOO(extra virgin olive oil)

Chili powder

Dried oregano

Salt

Pepper

1 6oz package of baby spinach washed

A bit of love

 

Chili Lime Dressing:

Juice of a lime

6 tablespoons EVOO

½ teaspoon chili powder

A pinch of salt

A bit of love

The Steps:

Preheat the oven to 400 degrees. Place vegetables and pineapple on a baking sheet lined with parchment paper. Drizzle with EVOO and sprinkle chili powder, oregano, salt and pepper and bake for 10 minutes.

Remove from oven and make room for shrimp. Place shrimp on baking sheet and drizzle with EVOO and sprinkle chili powder, oregano, salt and pepper. Bake for 5-10 minutes, until shrimp is fully cooked.

Mix dressing ingredients in a small bowl.

In a large bowl, mix shrimp, roasted veggies/pineapple, and dressing. Serve on top of the spinach.

#yumaste