Preheat oven to 425F.
In a large bowl combine the broccoli with 2
tablespoons of oil, cumin, coriander, 1/4 teaspoon
of chili flakes, 1/2 teaspoon salt and 1/2
teaspoon pepper. In another bowl, mix together the
shrimp with the remaining chili flakes, salt and
pepper, olive oil and all the lemon zest.
Add the broccoli onto a prepared cookie sheet
(lined with either parchment paper or silpat) in
one layer and roast for 10 minutes. Add the shrimp
and cook for 10 minutes more; tossing once at the
midway mark. When the broccoli is golden and
crispy and the shrimp is opaque, remove from oven.
Serve over rice and squeeze (this is a must!) with
lemon juice.
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