• 1 lb large peeled and deveined shrimp
• 3 tablespoons olive oil
• 1 teaspoon of Kosher Salt 
• 1-1/2 tablespoons Rose Harissa, ground
• 1/2 lb broccolini, cut into bite-sized pieces
• 1/2 lb asparagus, cut into bite-sized pieces
• 1 jalapeño, thinly sliced into wheels
• half a lemon

Preheat the oven to 425 degrees F. Put a sheet of parchment paper on a sheet pan.

In a medium-sized bowl, add 2 tablespoons olive oil, 1 tablespoon Rose Harissa and 1/2 teaspoon of salt. Give it a whisk, then add the vegetables, tossing until vegetables are evenly coated. Spread the vegetables evenly on the sheet pan and roast for 6 minutes.

In the same medium-sized bowl, add 1 tablespoon of olive oil, half tablespoon of Rose Harissa and half a teaspoon of salt. Give it a little whisk, add the shrimp and toss them until evenly coated. 

Remove the pan from the oven, and add the shrimp to the vegetables. Spread the shrimp evenly in between the vegetables. Return the sheet pan to the oven for an additional 7 minutes. Cook until the shrimp are no longer opaque and are cooked to an internal temperature of 145 degrees. 

Garnish with freshly squeezed lemon juice. 

Serve as is for a low carb meal or add to a bed of your favorite grain like quinoa or rice.