Roasted Broccoli with Shrimp

2 lbs broccoli, cut into bite-size florets
4 tblsp (1/4 cup) extra virgin olive oil
1 tsp whole coriander seeds (or 1/2 teaspoon ground)
1 tsp whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 tsp kosher salt (divided)
1 tsp freshly ground black pepper (divided)
1/8 tsp hot chili powder
1 lb large shrimp, shelled and deveined
1 1/4 tsp lemon zest (from 1 large lemon)

Preheat oven to 425 degrees.
In a large bowl, toss broccoli with 2 tblsp oil, coriander, cumin, 1 tsp salt, 1/2 tsp pepper and chili powder.
In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 tsp salt and remaining 1/2 tsp pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Source: Melissa Clark, via the Wednesday Chef (http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html)