For 2 servings
12 oz Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 fennel bulbs stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through the stem end
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
12 jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 teaspoon dried oregano
1 teaspoon grated lemon zest, plus lemon wedges for serving
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup pitted kalamata olives, halved
1 tablespoon chopped fresh parsley
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Spread vegetables in a single layer on a rimmed baking sheet or dish and roast until just tender, about 25 minutes.
Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
Using a spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.
Adapted from an America’s Test Kitchen