Marinate the shrimp: In a large bowl, add 13 oz peeled shrimp, 1/2 tsp paprika, 1/4 tsp salt, 1 1/2 tbsp olive oil, 1 tbsp garlic, 1/2 tsp black pepper, 1/2 tsp cayenne, 1/2 tsp oregano, and 1 tsp lemon juice.

Toss until the shrimp is coated with seasoning. Marinate for 5 minutes.

Arrange 28 oz potatoes on a chopping board. Slice whole potatoes almost all the way through, so that the slices are all still attached at the bottom of the potato.

Prepare the butter mixture: In a small bowl, add 1/2 tsp remaining paprika, 1/4 tsp remaining salt, 2 tbsp of butter, 1 tbsp parsley, 1 tbsp remaining garlic, and 1 1/2 tbsp remaining olive oil. Whisk until everything is well combined.

Arrange the potatoes on a baking tray. Brush the potatoes with the butter mixture.

Bake the potatoes at 485 ℉ for 15 minutes.

Remove the tray from the oven. Add the marinated shrimp in a single layer next to the potatoes and bake for another 15 minutes.

Remove the shrimp from the baking tray.

Arrange 12 oz asparagus on the tray and return it to the oven for an extra 13 minutes.

Turn off the oven. Transfer the tray from the oven. Garnish with 1 tbsp remaining parsley. Serve the baked vegetables with shrimp.