1tablespoonolive oil, plus extra to drizzle on broccoli
½cupshallots, diced small
2clovesgarlic, sliced thin
2tablespoonsThai basil
1tablespoonbutter
¼cupsweet chili sauce, store bought is fine
¼cuplemon juice, fresh squeezed plus extra for broccoli
2cupsbroccoli florets, washed , dried and seasoned
2teaspoonsblack pepper, plus extra to season broccoli
1teaspoonsalt, plus a pinch extra to season broccoli
Equipment
baking tray
saute pan
Instructions
Preheat the oven to 400 degrees.
Add the broccoli florets to a baking tray and drizzle them with olive oil, lemon juice and salt and pepper.
Roast in the oven for 30 minutes making sure to toss them around every 10 minutes for even roasting. You can even broil them for a few extra minutes to get them extra crispy.
Next, you’ll heat a sauté pan and add 1 tablespoon of olive oil.
Add the diced shallots and sliced garlic to the pan. Let them begin to sweat.
Pat your shrimp dry using a paper towel or clean kitchen towel. Season both sides with salt and 1 teaspoon of the pepper.
Once the shallots and garlic are translucent, you’ll add the seasoned shrimp into the pan. Let them cook on one side for 2 minutes before turning. Allow the shrimp to cook for 2 minutes on each side before adding the ingredients for the sauce.
Once the shrimp have cooked for four full minutes, add ¼ cup fresh squeezed lemon juice, ¼ cup sweet chili sauce, 1 tablespoon butter and 1 teaspoon of cracked black pepper. Stir until everything is well combined.
Remove the broccoli from the oven and add it into the sauté pan with the lemon pepper shrimp.
Stir everything together and serve immediately.
Option to top with extra chopped basil or even add some crushed cashews.