Sheet Pan Shrimp with Asparagus, Sweet Corn, Chickpeas, and Leeks

Steps

1. Thaw the shrimp in cool water for about 10 minutes.
2. Rinse and trim the asparagus, removing woody stems. Peel and chop shallots into chunks similar in size to the shrimp.
3. Cut the corn cobs into pieces that will cook at the same rate as the shrimp.
4. Peel and devein the shrimp using kitchen scissors; discard shells and vein.
5. Pat the shrimp dry with a paper towel.
6. Season all ingredients (shrimp, asparagus, shallots, corn) with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss to coat everything evenly.
7. Spread the seasoned vegetables and shrimp in an even layer on a sheet pan, ensuring no pieces overlap.
8. Place the sheet pan under the broiler/grill (red hot top element).
9. After about three minutes, flip the shrimp for more even cooking. Continue broiling until the shrimp are cooked through and starting to get slightly crunchy (about 6-7 minutes total).
10. Once the shrimp are done, add melted butter and sprinkle with salt over the dish.
11. Scatter fresh lemon balm or parsley over the shrimp and toss gently to wilt it.