2 pounds broccoli cut into florets (I like some stems attached)
4 Tbsp olive oil, divided
1/2 tsp ground coriander
1/2 ground cumin
1 1/2 tsp salt, divided
1 tsp pepper, divided
1 lb. shrimp, shelled and deveined
lemon zest from one medium lemon
cooked jasmine rice
Pre-heat oven to to 425.
On a large cookie sheet, toss together broccoli, 2 Tbsp. olive oil, coriander, cumin, salt and pepper. Spread into a single layer and pop into the oven for 10 minutes.
Meanwhile, toss together one pound large shrimp with remaining 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper in a bowl. When the broccoli has been in the oven 10 minutes, add the shrimp to the broccoli and toss. Put back in the oven for another 10 minutes. Serve over a steaming bowl of jasmine rice with lemon wedges.