Preheat oven to 425 degrees.
Foil the baking pan, spritz with olive oil spray and add asparagus, red pepper, then shrimp on top. Sprinkle cumin and pepper and bake for approximately 20 minutes.
Plate a salad with a mix of cucumber, tomato and cabbage.
Remove baked ingredients and top the salad plate.
Sprinkle with green onions and more black pepper if desired. Enjoy!
10 fresh or frozen Extra Large Tail-on Cooked Shrimp
7 Asparagus spears (about 1 1/2 cup)
1/2 Red pepper, sliced
1/4 Ground Cumin
Olive oil spray
Large Plateful of Leafy Greens and Spring Mix
1/4 Cucumber, sliced
1 Tomato, sliced
Green onions/scallions, sliced
Sprinkle of Purple cabbage from bag
Black Pepper to taste