Roasted Shrimp and Veggie Salad

 1 cup cherry tomato, sliced

1 cup shredded caarrot

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, died

1 lb shrimp

olive oil, to coat

chili powder, to taste

1 tsp fresh oregano, to taste

salt, to tastae

pepper, to taste

lime juice, to tase

1 large handful mixed greens

Chili Lime Vinaigrette Dressing:

3 Tbsp lime juice

2 Tbsp olive oil

 1 Tbsp honey

1/2 tsp chili powder

salt, to taste

pepper, to taste

1.  Preheat oven to 400 degrees.

2. Add cut vegetables to a baking sheet lined with parchment paper.

3.  Drizzle in olive oil and sprinkle with seasonings to your preference.  Bake for 10 minutes.

4.  Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.

5.  Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference.  Bake for 5-8 minutes, until shrimp is fully cooked.  Be careful not to overcook.

6.  Mix dressing ingredients together in a small bowl. 

7.  In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together and Serve.