Smashing Summer Shrimp

Resident baked Bundt was on fire this summer when she whipped up this little treat.  I could eat it every day for dinner and lunch.  

4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving.

Heat oven to 425. Toss broccoli with 2 tbsp oil, coriander, cumin, 1 tsp salt, 1/2 tsp pepper and chili powder. In another bowl mix shrimp, the rest of the oil, lemon zest and the remaining salt and pepper.

Spread broccoli on a baking sheet. Roast for 10 minutes. Add shrimp and roast until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Toss after 5 min.  Serve with lemon wedges, or squeeze lemon juice all over.  Freaking delicious chow!