Lemon Shrimp With Mustard-Herb Onions

• 3 tablespoons olive oil, divided
• 1 teaspoon Dijon mustard
• 12 teaspoon dried thyme, divided
• salt
• fresh ground black pepper
• 1 lemon, juice and zest of, divided
• red pepper flakes, to taste
• 3 large onions, sliced about 1/4-inch thick
• 1 lb shell-on shrimp, trimmed, cleaned, and patted dry

1. Preheat oven to 400F In a medium bowl, stir together 1 tablespoon of the olive oil, the mustard, 1/4 teaspoon of the thyme, a pinch of salt, freshly ground pepper, and the juice of half the lemon.
2. Mix together, then add the onions and toss well.
3. Spread on a baking sheet and bake for 12-15 minutes, until the onions are just brown around the edges.
4. Remove from the oven, and raise the heat to 450F.
5. Meanwhile, combine the zest of the lemon, the red pepper flakes, the remaining thyme, the remaining lemon juice, and the remaining olive oil.
6. Add a pinch of salt and the shrimp, and toss to coat.
7. Scatter the shrimp and all its oil on top of the onions.
8. Return to the oven and cook 5 minutes, until the shrimp are pink and cooked through.

olive oil, mustard, thyme, salt, fresh ground black pepper, lemon, red pepper, onions, shellon shrimp

Taken from www.food.com/recipe/lemon-shrimp-with-mustard-herb-onions-453180 (may not work)