Sheet-Pan Chipotle-Lime Shrimp Bake

tasteofhome.com

Hilary Brooke

1-½ pounds baby red potatoes, cut into ¾-inch cubes

1 tablespoon extra virgin olive oil

¾ teaspoon sea salt, divided

3 medium limes

¼ cup unsalted butter, melted

1 teaspoon ground chipotle pepper

½ pound fresh asparagus, trimmed

½ pound Broccolini or broccoli, cut into small florets

1 pound uncooked shrimp (16 to 20 per pound), peeled and deveined

2 tablespoons minced fresh cilantro

Directions at tasteofhome.com

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