Lemon-Garlic Double Shrimp, Corn and Peppers
with Roasted Potatoes
This family-friendly feast will whisk you away on a trip to the Deep South. We've packed in all the flavours of a classic shrimp boil, including lemon, butter and garlic. Better yet, it all comes together on two baking sheets for easy clean-up!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.
Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add corn, onions, peppers, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to another unlined baking sheet. Season with pepper, then toss to combine.Roast in the middle of the oven until veggies are tender-crisp, 8-10 min. Meanwhile, add shrimp and 1/2 tsp (1 tsp) Lemon-Pepper Seasoning to a medium bowl. Season with salt, then toss to combine. When veggies are tender-crisp, carefully remove the baking sheet from the oven. Add shrimp to the baking sheet with veggies. Roast in the middle of the oven until shrimp are cooked through, 2-4 min.**
Meanwhile, add lemon zest, 1/4 tsp (1/2 tsp) Lemon-Pepper Seasoning and mayo to a small bowl. Season with salt, then stir to combine.
Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat.Add garlic and 1/2 tbsp (1 tbsp) lemon juice, then stir to combine.
Pour garlic butter over shrimp-veggie mixture on the baking sheet. Season with salt, to taste, then toss to combine.Divide roasted potatoes and shrimp-veggie mixture between plates.Serve lemon dipper on the side.Squeeze a lemon wedge over top, if desired.