Sunday Dinner: Spicy Shrimp and Roasted Romanesco

I love spicy, light dishes like this one during the summer. B has been making delicious roasted broccoli lately, so we thought we’d try a spicy, Asian-inspired version with romanesco to go with the shrimp. Both worked wonderfully together and would be quick and easy for a weeknight!

For the spicy shrimp…
  1 lb de-veined, de-shelled shrimp
  juice and zest of one lime
  2 tablespoons shriracha
  1 tablespoon honey
  1 tablespoon rice wine vinegar
  1 tablespoon peanut oil
  salt and pepper
  a few sprigs Thai basil

Toss shrimp with lime, shriracha, honey, rice wine vinegar, and salt and pepper and let marinade for at least 30 mins.

Heat skillet over medium-high heat. Add shrimp, reserving most of the sauce. Cook 3 minutes to sear on one side. Add some of the reserved sauce. Flip and cook until done and most of the sauce is evaporated. Cut heat, add Thai basil, toss, and serve.

For the roasted romaneso…
  1 head romanesco
  good olive oil
  salt and pepper
  1 teaspoon chili flakes
  3 cloves garlic, sliced
  juice from one lime

Heat oven to 425 degrees F.

Toss romanesco with additional ingredients, except lime juice. Place in baking dish and put in the oven to cook for 30 minutes (the key is too get the oven hot enough and carmelize the veggies so they get nice and brown around the edges).

Remove from oven, drizzle with additional good olive oil and lime juice, and adjust salt and pepper to taste.