Old Bay Shrimp & Sausage Sheet Pan

Ingredients

• Shrimp

  raw

  1 large or 7g

• Andouille Chicken Sausage

  Harvestland

  6 link or 456g

• Asparagus

  raw

  1 lb or 453g

• Shallots

  raw

  2 shallot (medium) or 85g

• Olive oil

  100g

• Salt

  table

  1 tsp or 6g

• Old Bay seasoning

  2 tsp or 8g

• Lemon

  raw, without peel

  1 fruit, small or 58g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
2. Heat oven to 400F.
3. In a large bowl toss asparagus and shallots in olive oil with 1/2 teaspoon salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
4. Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. Enjoy!
5. (source: https://themodernproper.com/old-bay-shrimp-and-sausage-sheet-pan-dinner)