- 1-1/2lb yukon potatoes, peeled and cut into 1/2in wedges
- 2 fennel bulbs, cut into 1in wedges
- 5tb olive oil
- 2lb 16-20 count shrimp
- 2tsp dried oregano
- 1tsp lemon zest
- 1tb lemon juice
- 1/2 cup halved kalamata olives
- 2tb parsley
- 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.