Note: I love grillled veggies over salad, but decided to try them over "dry" coleslaw (red and green cabbage and carrots) instead... Top with shrimp and you got a great meal :)
- 3 oz shrimp
- roasting veggies: zucchini, carrot, onion, summer squash
- 1 tablespoon oil
- coleslaw veggies: red and green cabbage, carrots
- chili powder
Directions: Preheat oven to 400. Cut roasting veggies into slice and lay on pan. Top with oil, chili powder and salt. Roast in oven for about 20-30 minutes. Cook shrimp in non-stick skillet with chili powder. Dice colesaw veggies into bite size pieces and make a dry coleslaw. Add roasted veggies and then top with shrimp.