Grilled Shrimp with Roasted Sweet Potatoes and Asparagus

1Preheat your oven to 425°F (220°C).

2In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil (3 tablespoons), salt, and black pepper. Spread them out on a baking sheet in a single layer.

3Roast the sweet potatoes (2 large) in the preheated oven for 20 minutes.

4While the sweet potatoes (2 large) are roasting, prepare the asparagus (1 bunch) by tossing them with 1 tablespoon of olive oil (3 tablespoons), salt, and black pepper. After the sweet potatoes (2 large) have roasted for 20 minutes, add the asparagus (1 bunch) to the baking sheet and continue roasting for another 15 minutes, or until both the sweet potatoes (2 large) and asparagus (1 bunch) are tender and slightly caramelized.

5In a separate bowl, combine the shrimp with 1 tablespoon of olive oil (3 tablespoons), minced garlic (2 cloves), smoked paprika (1 teaspoon), ground cumin (1 teaspoon), dried thyme (1 teaspoon), lemon (1) juice, salt, and black pepper. Toss to coat the shrimp evenly.

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

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

8Serve the grilled shrimp alongside the roasted sweet potatoes (2 large) and asparagus (1 bunch). Drizzle with any remaining lemon (1) juice if desired.