Sheet Pan Roasted Rock Shrimp, Tomato, Zucchini, Feta

Ingredients:

1/2-3/4 lb shrimp, peeled & deveined
(I used mix of rock shrimp and regular)
Zucchini, sliced
Cherry or grape tomatoes
3 cloves garlic, smashed & minced
Roasted red bliss potatoes quartered (*optional)
Pinch of sea salt
Fresh greek feta
EVOO
Fresh herbs (basil, oregano)
Lemon

Preheat oven to 425 degrees. On a large sheet pan, add sliced zucchini and tomatoes (and pre-cooked potatoes if using). Toss with olive oil salt and pepper. Place in oven to begin cooking for about 10 minutes. With a bit of water, mince garlic with a pinch of salt into a paste. Toss shrimp with garlic mixture in a bowl. Add shrimp to the sheet pan. Cook until the shrimp are done thoroughly, about 10 minutes. Remove from oven. Add fresh lemon juice, crumbled feta to melt and fresh herbs. Serve with a butter lettuce salad and crusty bread to sop up the yummy sheet pan juice.