Ingredients<\/p>\n
cooking spray
\n14 ounces frozen yucca fries
\n16\u201318 sprigs fresh cilantro
\n12\u201315 fresh basil leaves
\n12\u201315 fresh mint leaves
\n10\u201312 sprigs fresh parsley
\n2 cloves fresh garlic
\n1 tablespoon extra-virgin olive oil
\n1\/2 teaspoon salt
\n1\/4 teaspoon pepper
\nlarge zip-top bag
\n1 lemon (rinsed)
\n1 1\/2 pounds large peeled\/deveined shrimp, thawed if needed<\/p>\n
Steps
\n1. Preheat oven to 450\u00b0F. Coat two baking sheets with cooking spray. Arrange yucca fries in single layer on one baking sheet.
\n2. Rinse herbs, pat dry, and chop finely (1\/4 cup of each); chop garlic. Place herbs, garlic, oil, salt, and pepper in large zip-top bag. Squeeze juice of lemon (1 1\/2 tablespoons) into bag. Knead bag to blend ingredients.
\n3. Pat shrimp dry; add to herb mixture. Knead with fingertips until shrimp are evenly coated. Arrange in single layer on second baking sheet. Wash hands.
\n4. Bake yucca fries 10 minutes.
\n5. Remove fries from oven; turn fries and bake 8\u201310 more minutes or until golden.
\n6. Five minutes after turning yucca, place shrimp in oven and bake 3 minutes. Stir shrimp (to turn) and cook 3\u20134 more minutes or just until shrimp turn pink and opaque. Serve.
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