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Everything Roasted Shrimps w/ Candied Carrots

Happy Thursday to all my lovelies a bit humid around my way but as long as I wear my hair up in a nice tight bun we good to go. Yesterday was humid as well but I got in a nice walk around the park. My grandma duties have me a bit unsettled so walking and exercising helps, I'll share my latest struggles soon. Before I headed out I made something quick and lite for me and lil mama. I had some carrots I picked up on Sunday I didn't want to go to waste.

Thursday's Treat...Roasted Shrimps w/ Roasted Candied Carrots!

Ingredients:
-shrimps
-carrots
-honey
-olive oil
-lemon pepper

Since I was so involved in wanting to use my carrots I didn't really think ahead of what I would make with it luckily I always have a bag of ready to go Shrimps so I grabbed 2 handfuls of the large shrimps that were frozen and placed them in a bowl with cold water for 10 minutes while I washed and cut up my carrots. I had 5 and cut them in 1/2 then into 2 inch pieces.


In a separate bowl I mixed 2 tbsps olive oil, 4 tbsps of honey and 1 tbsp of lemon pepper all with my carrots till they were coated thoroughly. Trick I like is to use Olive oil first so other ingredients just slide off. Once my shrimps were semi defrosted I changed the cold water again and removed the tails. I usually buy the bag with no tail all clean ready to go but this large bag was on sale so I compromised. Once the tails were removed I drained the water, rinsed again and added 1 tbsp of olive oil and 1 tbsp of lemon pepper.

Turned toaster oven on bake at 450, sprayed baking sheet with Pam and laid the carrot pieces out first let them cook for 20 minutes and the remaining 10 I moved the carrots to the side and added the shrimps. I drizzled some of the remaining sauce from the carrots on the Shrimp just not to be wasteful lol. Delish!

Served mine with some Spinach and a glass of water, lil mama had hers with a mixed Spring salad. Quick and easy clean up and out the door for my walk I went. Enjoy.

Always stress free xo.

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