1 bulb garlic, top removed
3 tablespoon Coratina Extra Virgin Olive Oil, divided
1 lb. large raw shrimp
2 shallots, peeled and halved
10-12 mini bell peppers
2-4 jarred peperoncini, drained
2/3 cup green olives
10-12 button mushrooms
2-4 campari tomatoes or 2/3 cup cherry tomatoes
1 tablespoon Lavender Rosé White Balsamic
1 tablespoon rosé wine
1 teaspoon Rosemary Salt
Fresh basil sprigs
Focaccia or toasted sourdough bread, for dipping
Preheat oven to 425°F and line a large baking sheet with aluminum foil. Place the garlic bulb on the prepared baking sheet and drizzle with one tablespoon of oil. Place in the oven and roast for 10 minutes.
Remove the baking sheet, add the shrimp, bell peppers, peperoncini, olives, mushrooms, and tomatoes. Drizzle with the balsamic, wine, and two tablespoons of olive oil. Heartily season the shrimp and veggies with salt and return to the oven; roast for 15 minutes or until the veggies are tender and the shrimp have mostly cooked through.
With the pan still in the oven, adjust the oven settings to broil, and cook for two to three minutes or until there is a light char on the shrimp and vegetable. Remove from the oven and divide between plates. Garnish with basil sprigs and serve with focaccia on the side for dipping.