MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Chipotle-Lime Shrimp Bake
 Categories: Seafood, Chilies, Citrus, Potatoes, Vegetables
      Yield: 4 servings
 
  1 1/2 lb Baby red potatoes; in 3/4"
           - cubes
      1 tb Extra virgin olive oil
    3/4 ts Sea salt; divided
      3 md Limes
    1/4 c  Unsalted butter; melted
      1 ts Ground chipotle pepper
    1/2 lb Fresh asparagus; trimmed
    1/2 lb Broccolini or broccoli; in
        sm Florets
      1 lb (U-20) uncooked shrimp;
           - peeled, deveined
      2 tb Fresh cilantro; minced
 
  Set oven @ 400°F/205°C.
  
  Place potatoes in a greased 15x10x1" baking pan; drizzle with olive
  oil. Sprinkle with 1/4 ts sea salt; stir to combine. Bake for 30
  minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving
  fruit. Combine the lime juice, melted butter, chipotle, and
  remaining 1/2 ts sea salt.
  
  Remove pan from the oven; stir potatoes. Arrange asparagus,
  Broccolini, shrimp and reserved limes on top of potatoes. Pour lime
  juice mixture over vegetables and shrimp.
  
  Bake until shrimp turn pink and vegetables are tender, about
  10 minutes longer. Sprinkle with minced fresh cilantro.
  
  Recipe by Colleen Delawder, Herndon, Virginia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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