Carib-Mex Shrimp & Tomatillo Sour Cream

DIRECTIONS:

1. Preheat the oven to 450 degrees. 
2. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage, then medium dice the leaves. Peel and halve the onion, then cut into 1 inch wedges.
3. Transfer the cut vegetables to a sheet pan. Drizzle with olive or basting oil and season with salt and pepper. Toss to coat, then arrange in an even layer. Roast for 22-24 minutes, or until browned and tender. Remove from oven.
4. Meanwhile the vegetables are roasting, peel and medium dice the orange, then place into a large bowl. 
5. In a small bowl, whisk together the tomatillo-poblano sauce and sour cream. Season with salt and pepper to taste.
6. Remove the shrimp shell, keeping the tail on, rinse and pat the until dry, then place in a medium stainless steel mixing bowl. Season with Taíno Spice and toss to evenly coat.
7. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook without stirring for 3-4 minutes, or until slightly opaque. Continue to cook, stirring occasionally, for another 2-3 minutes until opaque and cooked through. Turn off heat.
8. To the bowl of diced oranges, add the roasted vegetables and Peruvian peppers, stirring to combine. Add additional Taíno Spice, salt, and pepper if desired.
9. Serve the finished vegetables topped with the cooked shrimp and tomatillo sour cream. Buen provecho / bon appetit!