2 medium Zucchini Squashes, or Summer Squash, sliced
2 tablespoons Olive Oil
1 teaspoon Salt, plus extra to taste
Black Pepper, to taste
Preheat oven to 350°F. Line a large sheet pan with parchment paper.
In a small bowl, add the shrimp, lime juice, seasoning and cilantro. Mix well and set aside.
Break or cut the ears of corn into 3 or 4 pieces. Add the corn, peppers and zucchini to a large bowl. Drizzle with olive oil and sprinkle with salt. Toss together so that vegetables are well coated.
Spread the veggies out on the lined sheet pan. Scatter the shrimp on top.
Put the pan in the oven and roast for 20 to 25 minutes or until the shrimp are pink and the vegetables are tender. Season with extra salt and pepper if necessary. Serve on a large platter or right from the pan if desired.