Tangy Shrimp Sheet Pan

INGREDIENTS:

  • 1 1/2 pounds shrimp peeled and deveined

  • 1 yellow bell pepper sliced thin

  • 1 red bell pepper sliced thin

  • 1 orange bell pepper sliced thin

  • 1 small onion sliced thin

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt

  • Several turns of freshly ground pepper

  • 1/3 C. Apricot Zest Grill and Sauté Sauce (Spicy Mango Grill & Saute Sauce works well too!)

Preheat oven to 450 degrees. In a large bowl combine onion, bell pepper, shrimp, olive oil, salt, and pepper. Toss to combine. Spray baking sheet with non-stick cooking spray. Spread shrimp, bell peppers and onions on baking sheet. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through. Return everything to a clean bowl and toss gently in 1/3 C. Apricot Zest Grill and Sauté Sauce. Serve in flour or corn tortillas, over rice or quinoa, or in lettuce wraps for a low-carb version.