Sheet pan broiled shrimp with asparagus, shallots and sweet corn

Thaw the frozen shrimp covered in cool water with the water left trickling, about 10 minutes.

Rinse the asparagus and cut off the woody ends; put the spears on the sheet pan.

Peel and chop the garlic and put it on the asparagus.

Cut the shallots into big chunks, trimming only a sliver off the root end so the base holds the layers together; put them on the pan.

Shuck the corn and hold it back from the pan if it is fresh.

Prep the lemon balm and zest the lemon over the asparagus.

Snip along the back of each shrimp with kitchen scissors through the tail, peel off the shell and pull out the vein.

Rinse the shrimp, put them on a paper towel on the pan and dab dry.

Season everything with pepper and salt, going easy on the shrimp; season the shrimp with garlic powder, onion powder and smoked paprika.

Drizzle everything with a little olive oil and toss to coat; toss the shrimp last; spread everything in an even layer with no pieces overlapping.

Turn on the broiler; it heats quickly.

Put the tray right under the top element; the shrimp take about six minutes total. Check once halfway through, optionally flipping the shrimp and rolling the asparagus and shallots.

Add the corn for the last three or four minutes to just warm it.

Melt a little butter on the corn and sprinkle with salt.

Scatter the lemon balm over the shrimp and toss to wilt; serve from the tray with lemon wedges to squeeze.