Grilled Shrimp with Roasted Sweet Potatoes and Asparagus

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.

3.Roast the sweet potatoes in the preheated oven for 20 minutes.

4.While the sweet potatoes are roasting, prepare the asparagus by tossing them with 1 tablespoon of olive oil, salt, and black pepper. After the sweet potatoes have roasted for 20 minutes, add the asparagus to the baking sheet and continue roasting for another 15 minutes, or until both the sweet potatoes and asparagus are tender and slightly caramelized.

5.In a separate bowl, combine the shrimp with 1 tablespoon of olive oil, minced garlic, smoked paprika, ground cumin, dried thyme, lemon juice, salt, and black pepper. Toss to coat the shrimp evenly.

6.Preheat a grill or grill pan over medium-high heat.

7.Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.

8.Serve the grilled shrimp alongside the roasted sweet potatoes and asparagus. Drizzle with any remaining lemon juice if desired.