Ingredients
1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes1 tablespoon extra virgin olive oil3/4 teaspoon sea salt, divided 3 medium limes1/4 cup unsalted butter, melted1 teaspoon ground chipotle pepper1/2 pound fresh asparagus, trimmed1/2 pound Broccolini or broccoli, cut into small florets1 pound uncooked shrimp (16-20 per pound), peeled and deveined2 tablespoons minced fresh cilantro
Preparation
Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon 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 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.
