Recipe of the Week

This week's recipe is from Real Simple Magazine.. it's less than 400 calories per serving!

Roasted Shrimp with Peppers and Lemons

Serves 4| Hands-On Time: 15m | Total Time: 30m

Ingredients
1 cup long-grain white rice
1 red bell pepper, thinly sliced
1 lemon, thinly sliced
6 sprigs fresh thyme
4 scallions, halved lengthwise and sliced into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
1 pound frozen large peeled and deveined shrimp, thawed
1/2 teaspoon paprika

Directions
Heat oven to 450° F. Cook the rice according to the package directions.
Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.
Spread the mixture on a rimmed baking sheet (reserving the bowl).
Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet.
Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.