Baked Shrimp and Veggies

24 oz Large Raw Shrimp, broiled (1 serving = 4 ozs or 7/8 shrimp)
2.5 cup, sliced Zucchini
14 oz Artichoke Hearts - quartered, canned (by PUNKIN77)
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 clove Garlic
4 tbsp Extra Virgin Olive Oil
2 tsp Oregano, ground
2 tsp Paprika
1 dash Salt
1 dash Pepper, black
2 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
.3 cup Parsley

Pre-heat oven to 450F degrees.
In a large bowl season the shrimp with 2 tbsp olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.
wash and chop zuchinnis , drain can of artichokes hearts then lay them flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of asparagus and top with sliced red onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown.
Remove shrimp from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve
Notes
Note: If your shrimp is looking pale after cooking for 10 minutes try broiling for 1-2 minutes until they start to turn golden

Serving Size: 4 12 oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user LESJOY.