June 17, 2025

In teams of two, perform 4 rounds of:

(Partner 1) 200m ski erg

(Partner 2) 200m ski erg

(Partner 1) 21 kettlebell swings

(Partner 2) 21 kettlebell swings

(Partner 1) 12 box jumps

(Partner 2) 12 box jumps

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Roasted Tomatoes & Shrimp with Feta

Juicy roasted shrimp and blistered tomatoes with creamy feta, black olives, fresh basil, and a zesty herb olive oil drizzle.

Ingredients

Main Dish:

6 oz shrimp, peeled and deveined

½ cup cherry or grape tomatoes

2 Tbsp crumbled feta cheese

1 Tbsp butter (for roasting)

1 Tbsp black olives, sliced

Salt and pepper, to taste

Herb Olive Oil Drizzle:

1 Tbsp olive oil

½ tsp lemon juice

1 Tbsp fresh basil, finely chopped

½ tsp dried oregano

½ clove garlic, minced

Salt and pepper, to taste

Macronutrients

Protein: 30g

Fat: 30g

Carbs: 5g

Preparation

Cook the shrimp: Preheat the oven to 400°F (200°C). Toss shrimp and tomatoes with melted butter, salt, and pepper. Spread on a small baking sheet or dish.

Prepare Olive Oil Drizzle: Roast for 12–15 minutes, until shrimp are pink and cooked through, and tomatoes are blistered and soft. While roasting, whisk together olive oil, lemon juice, chopped basil, oregano, garlic, and a pinch of salt and pepper in a small bowl.

Serve: Plate the roasted shrimp and tomatoes. Top with crumbled feta and sliced black olives. Drizzle with the herb olive oil sauce. Garnish with extra basil if desired. Serve warm.

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