Preheat the oven to 425 degrees F (220 degrees C).
On a large rimmed baking sheet, toss the
Red Chard (1 bunch)
Cherry Tomatoes (4 cups)
Garlic (2 cloves)
Kalamata Olives (1/4 cup)
Anchovy Fillets (2)
Capers (1 Tbsp)
Olive Oil (1/4 cup)
Sea Salt (1/2 tsp)
Arrange in an even layer and roast in the oven until the tomatoes are softened and the chard is entirely wilted, about 20 minutes.
Remove the pan from the oven, give the tomatoes a stir and arrange again in an even layer.
In a medium mixing bowl, toss the
Shrimp (1 lb)
with 1/4 tsp Salt, 2 Tbps Olive Oil, the
Lemon Juice (1 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
. Nestle the seasoned shrimp into the tomato mixture. Return to the oven for 10 more minutes, until the shrimp is light pink and curled.
Serve warm over gluten-free pasta or spaghetti squash.