Sheet Pan Mediterranean Shrimp

Bahan-bahan (4 porsi)

• 1 medium lemon (zest and 3 to 4 tablespoons juice, divided)
• 1 ½ tablespoons extra-virgin olive oil
• 3 cloves garlic (minced (about 1 tablespoon))
• 1 teaspoon kosher salt (plus additional for serving)
• ¼ teaspoon ground black pepper (plus additional serving)
• 1 teaspoon dried oregano
• 12 to 14 ounces quartered artichoke hearts ((canned or jarred), drained and patted dry)
• 1 pint grape tomatoes (left whole)
• ¼ cup kalamata olives (pitted and coarsely chopped)
• 1 red onion (cut into ½-inch slices)
• 1 medium zucchini
• 1 tablespoon freshly squeezed lemon juice (from the same lemon above)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• 1 pound jumbo raw shrimp, (16 to 20 count) (peeled and deveined)
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Prepared lemon rice or brown rice or toasted baguette slices