Mediterannean Shrimp Sheet Pan Supper

#1 large shrimp
1 yellow bell pepper
1 small onion
12 cherry tomatoes
a head of garlic
a small jar of artichoke hearts
Castelvetrano olives
feta cheese
Herbs de Provence or Italian herbs
salt and pepper
Olive oil

Peel the shrimp and places in a greased baking pan (9x12). Dice the pepper and onion into large pieces and sprinkle them over the shrimp, being sure to distribute everything evenly through the pan. Add the cherry tomatoes, the drained artichoke hearts and 12-15 drained olives. Peel several cloves of garlic and distribute them over everything. You can slice the pointy end off of the head and pull off any loose skins and put that in the corner of the pan if you want more roasted garlic to go with your meal—to smear on bread, for example. Cut a couple of thick slices of feta and place on top.

Drizzle olive oil over everything and season to taste—salt, pepper, and Herbs de Provence or Italian herbs.

Roast at 350° until everything is sizzling and done.

Serve as is or with rice or pasta or over sourdough bread to soak up the juices.

Easy to make. Easy clean up. I love sheet pan suppers.