Roasted Shrimp and Potatoes with Prosciutto

I recently purchased 6 months of weekly meal planning (for $15!) from a company called "No More To-Go" and this was one from the first week. I thought it was very tasty... if you don't like shrimp you could easily swap any other protein in its place (so long as you adjust the cooking time, of course. I added in some asparagus as well, about halfway through the 20 minutes of cooking. The kids weren't crazy about it (well, Stella abstained completely, so she may have loved it but was completely unwilling to try, whereas Max claimed to like it but only ate half of what he was given... don't tell Dan). But kids are assholes ;-)

INGREDIENTS

• 1 1/2 pounds new potatoes, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 tablespoons olive oil
• 1 1/2 pound large shrimp, peeled and deveined
• kosher salt and pepper
• 1/2 teaspoon lemon zest
• 1/4 pound prosciutto, cut into thin strips
• 2 cloves garlic, minced or pressed
• 1/4 cup fresh parsley, chopped

DIRECTIONS

1. Heat oven to 475.
2. Place potatoes on a rimmed baking sheet and toss with olive oil.
3. Sprinkle with salt and cayenne and transfer the sheet to the oven.
4. Roast for 10 minutes, flip, and roast for another 20 minutes.
5. Toss the shrimp with 1 T olive oil and lemon zest, and season with salt and pepper.
6. Toss the potatoes with the prosciutto and garlic and push them to one side of the pan. Add shrimp to the other side.
7. Transfer back to the oven and roast for about 5 minutes or until shrimp begin to curl and are bright pink.
8. Toss all and plate, garnishing with parsley.