Honey Ginger Shrimp

Prepare your Ingredients
Preheat oven to 425° F.
Foil-line a baking sheet/pan.
Wash and dry your produce.
If needed, peel the carrots and cut any large ones so they are all uniform in size and cook evenly.
For broccoli, cut into bite size pieces.
For broccolini, trim ends and slice any thick spears from top to bottom, so they will cook evenly.
Mince 4 garlic cloves.
Grate ginger to make about 1 tsp.
Remove rosemary leaves from the sprig and mince.
In a medium bowl, mix together the honey, both packets soy sauce, ginger, and ½ of the garlic.
Set aside 1 Tbsp. of the marinade for drizzling over meal at the end.
Pat shrimp dry and place in the bowl along with the remaining marinade, toss to coat, and set aside.

Roast the Veggies
Place the carrots and broccoli on the prepared baking sheet and toss with about 2 Tbsp. olive oil.
Mix in the rosemary and remaining garlic, and season with plenty of salt & pepper.
Roast 20 minutes or until tender and slightly charred, tossing once to mix halfway through. Remove from oven and season with more salt and pepper as desired.

Cook the Shrimp
During last 8 minutes of veggies roasting, heat ½ Tbsp. olive oil in a large pan over medium heat.
When hot, remove shrimp from marinade (discard marinade) and add to the pan.
Cook 3-4 minutes per side, or until cooked through.
Rub the shrimp into the caramelized bits on the bottom of the pan while cooking.

Plating
Place veggies on one side of your plate and the shrimp alongside them. Drizzle shrimp and veggies with sauce that was set aside.