MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Chipotle-Lime Shrimp Bake
Categories: Seafood, Chilies, Citrus, Potatoes, Vegetables
Yield: 4 servings

1 1/2 lb Baby red potatoes; in 3/4"
- cubes
1 tb Extra virgin olive oil
3/4 ts Sea salt; divided
3 md Limes
1/4 c Unsalted butter; melted
1 ts Ground chipotle pepper
1/2 lb Fresh asparagus; trimmed
1/2 lb Broccolini or broccoli; in
sm Florets
1 lb (U-20) uncooked shrimp;
- peeled, deveined
2 tb Minced fresh cilantro

Set oven @ 400ºF/205ºC.

Place potatoes in a greased 15' X 10" X 1" baking pan;
drizzle with olive oil. Sprinkle with 1/4 teaspoon sea
salt; stir to combine. Bake for 30 minutes. Meanwhile,
squeeze 1/3 cup juice from limes, reserving fruit.
Combine the lime juice, melted butter, chipotle and
remaining 1/2 teaspoon sea salt.

Remove pan from the oven; stir potatoes. Arrange
asparagus, Broccolini, shrimp and reserved limes on top
of potatoes. Pour lime juice mixture over vegetables and
shrimp.

Bake until shrimp turn pink and vegetables are tender,
about 10 minutes longer. Sprinkle with minced fresh
cilantro.

Colleen Delawder, Herndon, Virginia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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