Quick and very good - I've made it twice since I found the recipe. I roast the broc until it's slightly charred before I add the prawns, and I used the ground spices, and less salt. Also, I don't bother any longer about the lemon rind, bc I find it barely adds anything (and it makes it quicker)- just squeeze fresh lemon juice on when it comes out of the oven.
Melissa Clark's Roasted Broccoli with Shrimp - The Wednesday Chef