This is a simple dinner that goes well with a glass of white wine on a summer night. Enjoy!

Saffron Shrimp Sheet Pan Dinner
Difficulty: Easy
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  Wine Pairing: Albariño.

Ingredients
1 lb potatoes, diced
1 teaspoon paprika
Salt and pepper
4 ears of corn
1 cup green beans, trimmed
1 lb shrimp, peeled and deveined
Pinch of saffron
Salt and pepper
Olive oil
Lemon wedges for serving
Directions
Preheat the oven to 400.
In a medium bowl, toss the potatoes with a small amount of oil. Add salt, pepper, and paprika and mix well.
Spread the potato mixture in a sheet pan lined with foil or parchment paper and roast for 15 minutes.
Cut the kernels off of 4 ears of corn. In a bowl, toss corn kernels and green beans with a small amount of olive oil.
After the potatoes have roasted for 15 minutes, remove from oven and stir. Add the corn and green beans. Return to oven for 5 minutes.
Remove the sheet pan from the oven. Mix the shrimp into the vegetable mixture and add sprinkle with a pinch of saffron. Salt lightly.
Turn on the broiler. Place the sheet pan back in the oven and broil for 3 to 5 minutes or until the shrimp is opaque.
Serve with lemon wedges.