Roasted Tomatoes and Shrimp with Zucchini Noodles

INGREDIENTS

1 pint

cherry tomatoes, cut any larger ones in half

2 tsp

extra virgin olive oil

Kosher salt and black pepper

1/2 lb

extra large shrimp (21-25 count), peeled and deveined

1 clove

garlic, minced

2 tsp

extra virgin olive oil

Kosher salt and black pepper

1/2

of a lemon

Fresh flat leaf parsley, chopped

zucchini, spiralized

1 tsp

extra virgin olive oil

Kosher salt and black pepper