Sheet-Pan Chipotle-Lime Shrimp Bake

• 1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon sea salt, divided
• 3 medium limes
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground chipotle pepper
• 1/2 pound fresh asparagus, trimmed
• 1/2 pound Broccolini or broccoli, cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tablespoons minced fresh cilantro

1. Preheat oven to 400u0b0. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

baby red potatoes, extra virgin olive oil, salt, limes, unsalted butter, ground chipotle pepper, fresh asparagus, broccoli, shrimp, fresh cilantro

Taken from www.tasteofhome.com/recipes/sheet-pan-chipotle-lime-shrimp-bake/ (may not work)