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Sheet Pan Shrimp with Corn and Tomatoes
Preheat your oven to broil, positioning the rack 6 inches from the heating element. Line a sheet pan with foil.
Prepare the Corn:
2. Toss the corn kernels with 1 tablespoon of olive oil and 1/2 teaspoon of salt on the prepared sheet pan. Spread the corn into an even layer.
3. Broil the corn until it begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
Prepare the Shrimp:
4. While the corn is broiling, pat the shrimp dry and place them in a medium bowl. Add 2 teaspoons of olive oil, minced garlic, Old Bay seasoning, lemon zest, and the remaining 1/2 teaspoon of salt. Toss gently to coat the shrimp evenly.
