Shrimp & Sausage Sheet Pan

INGREDIENTS:

• 1 LB Large, Raw Shrimp, Peeled, Deveined, Tail on

• 1 LB chicken sausage, fully cooked

• 1 LB asparagus, trimmed and cut into 3" pieces

• 2 medium shallots, sliced into wedges

• 1 TBSP Extra Virgin Olive Oil

• 1 TSP Salt

• 2 TSP Old Bay Seasoning

• 1 Lemon

• Pepper to Taste

• 1 Cup Lemon Garlic Aioli

  1. • 1 Cup Neutral Vegetable Oil

     • 1 Egg

     • 1 Garlic Clove, Smashed

     • Zest of one meon

     • 1 TBSP Fresh Lemon Juilce, from 1 lemon

     • 1 TSP Salt

DIRECTIONS:

1. To make the aioli, add the oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand 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 400°F.

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.