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Sheet-Pan Greek Shrimp with Asparagus, Tomatoes and Olives
Ingredients
  • 2 poundsfresh asparagus
  • 1 pintgrape or cherry tomatoes, halved crosswise
  • 3 tablespoonsolive oil, divided
  • ¾ teaspoonkosher salt, divided
  • ½ teaspoonfreshly ground black pepper
  • 1 cupmixed pitted Greek olives
  • 1 poundlarge deveined, tail-on shrimp, thawed if frozen
  • 1 teaspoonminced fresh oregano
  • 1 teaspoonminced fresh mint
  • ½ cupcrumbled feta cheese, for garnish
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