Taco-Spiced Baked Shrimp with Corn and Tomatoes

Mix the shrimp seasoning
1 Put [wprm-ingredient text="1 tablespoon medium hot sauce" uid="0"], [wprm-ingredient text="1 tablespoon olive oil" uid="7"], [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="2"], [wprm-ingredient text="1 teaspoon grated fresh garlic" uid="3"], [wprm-ingredient text="1 teaspoon ground cumin" uid="4"], [wprm-ingredient text="1 teaspoon dried oregano" uid="5"], [wprm-ingredient text="½ teaspoon smoked paprika" uid="6"], and [wprm-ingredient text="¼ teaspoon kosher salt" uid="8"] in a medium bowl and mix together.
Baked shrimp and vegetables
3 Add the shrimp to the bowl with the seasonings. The shrimp can marinate up to 4 hours before cooking (keep them refrigerated).
4 Preheat the oven to 400 degrees (200C).
5 Toss the bell peppers, tomatoes, and corn on a 9x13-inch rimmed sheet pan with [wprm-ingredient text="1 tablespoon olive oil" uid="14"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="15"]. Bake 20 minutes.
6 Add the green onions to the shrimp and stir to combine. Arrange the shrimp mixture on on top of the vegetables, and scrape all of the marinade over them. Return to the oven and bake 10 more minutes, until the shrimp are opaque and cooked through.
7 Sprinkle the cheese and cilantro over the hot shrimp. For an extra zesty touch, make a batch of my fresh herb sauce and drizzle it over everything.