Baked Potato with Lemon Shrimp

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1-½ pound Shrimp, Peeled And Deveined
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 2 cloves Garlic, Minced
• 1 Tablespoon Lemon Zest
• 2 Tablespoons Lemon Juice
• 3 whole Medium Potatoes, Diced
• ½ whole Jalapeno, Sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the diced potatoes with 1 tablespoon of the olive oil on a baking sheet and spread them in a single layer.

2. Roast the potatoes for about 15 minutes, turning once, until tender and golden at the edges.

3. Meanwhile, pat the shrimp dry. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.

4. Add the minced garlic and sliced jalapeño to the skillet and cook for about 1 minute, until fragrant.

5. Add the shrimp in a single layer and cook 2 to 3 minutes per side, until pink and opaque and they reach 145°F (63°C) in the thickest part.

6. Remove the skillet from the heat and stir in the lemon zest and lemon juice.

7. Spoon the lemon shrimp over the hot roasted potatoes and serve right away.