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Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients
  • 1-½ pounds baby red potatoes, cut into ¾-inch cubes
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon sea salt, divided
  • 3 medium limes
  • ¼ cup unsalted butter, melted
  • 1 teaspoon ground chipotle pepper
  • ½ pound fresh asparagus, trimmed
  • ½ pound Broccolini or broccoli, cut into small florets
  • 1 pound uncooked shrimp (16 to 20 per pound), peeled and deveined
  • 2 tablespoons minced fresh cilantro
Steps
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