Eat For Eight Bucks: Lemon Shrimp With Mustard-Herb Roasted Onions Recipe

• 3 tablespoons olive oil
• 1 teaspoon prepared Dijon mustard
• 1/2 teaspoon dried thyme
• Salt
• Freshly ground black pepper
• 1 lemon, zested and juiced
• Red pepper flakes
• 3 large onions, sliced about 1/4-inch thick
• 1 pound shell-on shrimp, trimmed, cleaned, and patted dry

1. Preheat oven to 400u0b0F. In a medium mixing bowl, combine 1 tablespoon olive oil, the mustard, 1/4 teaspoon thyme, a pinch of salt, freshly ground pepper, and the juice of half the lemon. Mix together, then add the onions and toss well. Spread on a baking sheet and bake for 12-15 minutes, until the onions are just brown around the edges. Remove from the oven, and raise the heat to 450u0b0F.
2. While the onions are cooking, rinse out the mixing bowl. In the same bowl, combine the zest of the lemon, the red pepper flakes, the remaining lemon juice, and 2 tablespoons olive oil. Add a pinch of salt and the shrimp, and toss to distribute.
3. Scoop the shrimp and all its oil on top of the onions. Return to the oven and cook 5 minutes, until the shrimp are pink and cooked through.
4. Serve immediately. You can eat these shrimp plain, or pile them on top of rice or quinoa.

olive oil, mustard, thyme, salt, freshly ground black pepper, lemon, red pepper, onions, shell

Taken from www.seriouseats.com/recipes/2011/04/lemon-shrimp-with-mustard-herb-roasted-onions-recipe.html (may not work)