Ingredients:
- ¾ pound broccoli rabe, tough bottom stems removed
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon toasted sesame oil, optional
- ½ teaspoon coarse kosher salt
- ¼ teaspoon crushed red chile flakes, or to taste
- ¾ pound large shrimp, peeled
- 1 teaspoon orange zest
- Orange wedges, for serving
- Methods:
- Heat oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine the shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
- Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.
