Roasted Vegetable Slaw:
Preheat the oven to 425 F. Julienne the zucchini, carrots, tomatoes, red peppers, onions and potatoes. Place the vegetables in a single layer and lightly drizzle with olive oil and salt and pepper. Roast the vegetables for 25-30 minutes.
Pan Seared Shrimp:
Drizzle a large pan generously with olive oil, salt and pepper. Place the pan over medium high heat. Place shrimp on pan and sear until golden brown. Serve the shrimp over the roasted vegetable slaw and enjoy!