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.