Roasted Shrimp with Rosemary and Thyme & Cauliflower Mash

This is one of my favorites and is so easy!

What You'll Need:
3 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined

Preparation:
Position a rack in the center of the oven and heat the oven to 400°F.
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.

For the Cauliflower Mash

What You'll Need:
2 Tbs. extra-virgin olive oil
1 head of cauliflower
2 garlic cloves, minced
red pepper flakes

Preparation:
Cut the cauliflower into small pieces (about 2"). Boil until soft.
Drain the cauliflower and let cool. Once cooled mashed the cauliflower with a potato masher or large fork.
In a large pan heat the 2 tbsp of olive oil. Once hot add the garlic and red pepper flakes, saute until fragrant, about 1 minute.
Add the mashed cauliflower to pan and toss well. Saute about 5 minutes to reheat.