roasted broccoli with shrimp

as melissa clark will tell you here, calling this "four servings" is a joke. max and and i scarfed all of this in about 20 minutes, ohmygoditissogood. be generous with the lemon once it comes out of the oven and serve with brown rice.
roasted broccoli with shrimp
recipe by melissa clark for the new york times

• 2 lbs broccoli, cut into bite-size florets
• 4 tbsps olive oil
• 1 tsp whole coriander seeds (or 1/2 tsp ground)
• 1 tsp whole cumin seeds (or 1/2 tsp ground)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp chili powder
• 1 lb large raw shrimp, shelled and deveined
• 1 1/4 tsps lemon zest (from 1 large lemon)
• lemon wedges for serving

preheat oven to 425 degrees. in a large bowl, toss broccoli with 2 tbsps oil, coriander, cumin, 1 tsp salt, 1/2 tsp pepper and chili powder. spread evenly on a baking sheet and roast for ten minutes.

while this is in the oven, in a separate bowl, combine shrimp, remaining 2 tbsps oil, lemon zest, remaining 1/2 tsp salt and remaining 1/2 tsp pepper.

after broccoli has roasted 10 minutes, add shrimp to baking sheet and toss with broccoli. roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.

serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.