Wednesday, December 7, 2011

Cilantro-lime shrimp with roasted vegetables

As I mentioned in my post on recent cooking lessons learned, I am now a fan of this Mark Bittman recipe for shrimp/squid with cilantro, lime and garlic.  Last Friday night, I made it again for dinner, along with some roasted vegetables (potatoes, cherry tomatoes, bell pepper, and red onion with salt, pepper, olive oil, and parmesan).  Straightforward, healthy, and flavorful.  Bonus: the leftover vegetables have been great for breakfast scrambles!