Greek shrimp, fennel and potatoes

Serves 4-6

  1. 1-1/2lb yukon potatoes, peeled and cut into 1/2in wedges
  2. 2 fennel bulbs, cut into 1in wedges
  3. 5tb olive oil
  4. 2lb 16-20 count shrimp
  5. 2tsp dried oregano
  6. 1tsp lemon zest
  7. 1tb lemon juice
  8. 1/2 cup halved kalamata olives
  9. 2tb parsley
  10. 4oz feta
  • Toss 1-2 with 2tb oil and roast in a single layer at 450 degrees for 25 minutes.
  • Toss shrimp with 1tb oil and 5-6. Flip potatoes and fennel, add shrimp and roast for 6-8 minutes. Add remaining ingredients and serve.

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