Roasted Shrimp and Veggie Salad

 1 cup cherry tomatoes

1 cup shredded carrots

1 cup yellow bell peppers, chopped

1 cup red onion, chopped

1 cup asparagus, chopped

1 lb shrimp

olive oil

salt and pepper

chili powder

oregano

 lime juice 

mixed lettuce greens

On a baking sheet lined with foil add tomatoes, carrots, bell peppers, onion and asparagus in a individual piles spread out.  Sprinkle with olive oil, salt, pepper, chili powder and oregano. Mix. Bake in a 400 degree oven for 10 minutes.  

Remove pan from oven and add shrimp by pushing to the sides the vegetables.  Add the same seasonings to the shrimp but also sprinkle shrimp with lime juice.  Bake for another 5-8 minutes at 400 degrees until shrimp is cooked.  

 

Salad dressing:

3 tsp lime juice

2 tsp olive oil

1 tsp honey

1/2 tsp chili powder

salt and pepper

Mix salad dressing ingredients together in a small bowl.  In a serving bowl add mixed green.  Place all the roasted veggies and shrimp on top of the greens.  Mix.  Pour over the dressing. Mix and Serve