Harissa Shrimp, Potato & Asparagus Sheet Pan Meal

Make this simple dinner for two by letting your oven do the work. For four servings or to roast enough leftovers for a salad or rice bowl tomorrow, use a large baking sheet and double the ingredients (all of them or which ever components you like). To boost the vegetables, cut a sweet yellow or red pepper in wide strips and add with the asparagus. Instead of shrimp, use two 4-oz (115-g) thin tail pieces of salmon, spreading the flesh side with harissa mixture instead of tossing it in the bowl. If you have thicker pieces of salmon, add after roasting potatoes for 15 minutes, then add asparagus for the last 10.

14 extra-large shrimp, 26 to 30 per lb (455 g), thawed
1 tbsp (15 mL) olive oil plus extra for drizzling 1 tbsp (15 mL) harissa paste
7 baby white potatoes, cut in half Salt and freshly ground pepper
8 oz (225 g) medium asparagus, ½ inch (1 cm) thick, trimmed
Lemon wedges
1 Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or reusable liner.
2 Peel shrimp, leaving the tails on, if desired, and pat dry.
3 Combine 1 tbsp (15 mL) oil and the harissa paste in a medium Add potatoes and shrimp and toss to evenly coat. Arrange potatoes on baking sheet, spacing them apart and season with salt and pepper. Cover shrimp and refrigerate.
4 Roast potatoes in oven for 20 minutes or until starting to get brown and tender.
5 Meanwhile, drizzle a light coating of oil over asparagus in a shallow dish and season with salt and pepper.
6 Push potatoes to one end of the baking sheet, flipping them over and covering about one-third of the space on the shee Arrange asparagus in a single layer in the centre third and spread shrimp in remaining third, just touching each other. Drizzle any extra oil mix- ture over shrimp. Roast for about 10 minutes or until potatoes are tender, shrimp are pink and just opaque and asparagus is tender-crisp. Serve with lemon wedges to squeeze overtop.
Serves 2

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