Thai Chile Shrimp Sheet Pan Dinner

Ingredients

2 tablespoons rice vinegar

1⁄3 cups toasted sesame oil

1 tablespoon Minced Garlic

1 tablespoon Thai chile paste

1⁄2 tablespoons honey

1 tablespoon Soy Sauce

juice from 1/2 a lime

1 pound shrimp (*cooked)

4 rainbow carrots (thinly sliced into rounds)

1 Bell Pepper

handful of sugar snap peas

1⁄2 a sweet potato

1⁄2 cups creamy almond butter

1⁄2 cups chopped purple cabbage (for topping)

1⁄2 cups micro greens (optional - for topping)

In a large ziploc bag, combine all marinade ingredients (rice vinegar through lime juice). Stir until combined. Add in thawed shrimp. --- you can use cooked or raw, but the instructions below will be different.
Let shrimp sit in marinade for 20 - 30 minutes.
Meanwhile, preheat oven to 400 degrees.
Chop and prepare veggies: cut bell pepper and sweet potato into 1" pieces; slice carrots.
Lay them in a single layer on a greased sheet pan. Drizzle with a bit of sesame oil. (IF you're using raw shrimp, add them into the oven at the same time as the veggies to cook the full 20 minutes. If you're using pre-cooked (pink) shrimp as the recipe lists, then wait to add them in later --- see step 7).
Bake for 12 minutes.
Prepare a second sheet pan with the marinated shrimp in a single layer. Use a large spoon to get them out of the marinade and onto the sheet pan. There will be marinade / sauce left in the ziploc. Pour that into a small sauce pan.
Bake everything (veggies and shrimp) for an additional 8 minutes.
While that is finishing, heat up the marinade over medium heat. Bring to a small boil and then stir in almond butter. Remove from heat.
Serve the roasted veggies and shrimp with chopped red cabbage and micro greens (optional) and a dollop of the almond butter sauce! Or serve with sesame rice.