1½ lbs. Yukon Gold or russet potatoes, peeled and cut into ¼-inch rounds 

5 T. olive oil 

Kosher salt and freshly ground pepper to taste

1 bunch asparagus (about 1 lb.), trimmed 

1 lb. peeled and deveined large shrimp 

1 t. dried oregano 

1 T. chopped garlic (from 2 to 3 cloves) 

1 lemon, thinly sliced into rounds, plus wedges for serving 

Preheat oven to 475 F. Place 11½-by-17¼-inch rimmed baking sheet on center rack. Move other oven rack in top position. Toss potatoes with 3 T. olive oil; season with salt and pepper. Spread in a single layer on sheet pan and roast on center rack, flipping once, until beginning to brown (about 15 minutes).

Meanwhile, toss asparagus with 1 T. olive oil. Toss shrimp with remaining 1 T. oil, oregano, and garlic. Season both with salt and pepper.

Remove sheet pan from oven. Flip potatoes and push to one side then add asparagus to other side. Roast until potatoes are just tender, 6 to 7 minutes. Switch oven to broil; add shrimp and lemon rounds on top of asparagus and potatoes.

Broil on top rack of oven until shrimp are opaque and browned in places, and asparagus and potatoes are cooked through, about 3 minutes more.