1lb uncooked, peeled, and deveined shrimp
The kernels from 4 ears of corn
1 container of grape tomatoes
1 bunch of arugula
salt, pepper, olive oil
Preheat oven to 400 degrees. Combine shrimp, corn, tomatoes in a large bowl and toss with salt, pepper, and olive oil. Pour out onto a large foil lined pan. Roast 15-20 minutes until shrimp is cooked through and tomatoes begin to burst. Remove from oven and toss on pan with arugula. Serve with warm, crusty bread. (See tips below!)
Tips: Slice tomatoes in half to cut down cooking time (and chance of spraying the tomato across the room). If you want to roast the veggies longer than the shrimp, place them in the oven 5-10 minutes before adding the shrimp. Need to make it even easier? Use frozen corn.