• 1 pound (250g) extra large shrimp, deveined and peeled
• 2 pounds (500g) zucchini, spiralized noodles
• 1 orange bell pepper, cored and sliced in rings
• 1 lemon, washed and sliced in very thin wedges
• 15 - 20 cherry tomatoes
• 1 clove garlic, minced
• ½ teaspoon (2.5ml) dried dill
• ½ teaspoon (2.5ml) dried thyme
• 3 tablespoons (45ml) extra virgin olive oil
• sea salt & cracked pepper
  

GARNISH

• olive oil, extra for drizzling
• lemon zest
• fresh dill

Preheat the oven to 350°F/176°C.

Cover a large sheet pan with a piece of parchment paper, set aside.  In a large bowl, add zucchini noodles.  Combine 2 tablespoons (30ml) of olive oil, garlic, dill and thyme.  Pour over the noodles, season with salt and pepper and toss to coat.  Spread noodles across the sheet pan and evenly arrange the bell pepper rings and lemon slices.  

Next, add the shrimp to the large bowl and drizzle with a tablespoon (15ml) of olive oil.  Season with salt and pepper and toss to coat.  Arrange shrimp evenly across the pan.  Top with cherry tomatoes and bake for 8 minutes or until shrimp are pink.  Drizzle with a touch of olive oil and lemon zest.   Garnish with pieces of fresh dill.  

Chef’s notes:  

1.  If you don’t have a spiralizer, cut zucchini into thin slices and follow the same directions.  

2.  The baked lemons are edible, delicious and add wonderful flavor to this dish.