Instructions

• Thaw the 1 lb. frozen shrimp in the refrigerator overnight or while you are at work; when thawed, drain the shrimp thoroughly in a colander set in the sink and pat dry with paper towels.
• Preheat the oven to 400°F (200°C).
• Trim the 1 lb. fresh broccoli and cut into bite-sized pieces.
• Place the broccoli in a large bowl and toss with 1 1/2 tablespoons olive oil until evenly coated.
• Brush a large baking sheet with 2 teaspoons olive oil.
• Spread the oiled broccoli in a single layer on the prepared baking sheet, leaving some spaces between pieces.
• Roast the broccoli for 12–15 minutes, or until it reaches your preferred tender-crisp level (check a piece at 10–12 minutes if you like it fairly crisp). Note: the broccoli will cook further once the shrimp are added; if your shrimp are very small, you may want to roast the broccoli a few minutes longer before adding shrimp.
• Remove the baking sheet from the oven and arrange the thawed, drained shrimp in a single layer in the spaces between the broccoli pieces.
• Return the baking sheet to the oven and roast 6–8 minutes more, beginning to check for doneness after 4–5 minutes. Shrimp are done when they are barely firm and bright pink.
• Remove from the oven, sprinkle with the optional 2 teaspoons black sesame seeds if desired, and serve hot.