4 tsp (20 mL) chili seasoning powder
1/2 tsp (2 mL) ground cumin
Finely grated zest of 1 lime
1 lb (500 g) mini potatoes
¼ cup (60 mL) olive oil
Salt & black pepper
5 tbsp (75 mL) unsalted butter, melted
½ lb (250 g) trimmed green beans
1 lb (500 g) Rock Harbour Argentine Shrimp (11-15 size), thawed
Preheat oven to 425°F (220°C).
Combine chili seasoning, cumin, and lime zest in a small bowl.
Boil potatoes in well-salted water until tender, about 22-25 minutes. Drain then crush until about ½-inch (1 cm) thick using the bottom of a drinking glass. Arrange in a single layer on a large parchment-lined baking sheet. Drizzle the oil over top, sprinkle with about half the spice mixture and season with salt and pepper. Bake for 25 minutes.
Remove pan from oven, turn potatoes over and push to one end. Add beans to pan, drizzle with about half the butter, season with salt and return to oven for another 8 minutes.
Meanwhile, combine remaining butter with remaining spice mixture. Toss with shrimp then add shrimp to pan. Slip into the oven for another 8 minutes or until shrimp are opaque. Serve with lime wedges.