Place the frozen shrimp in cold water for 8-10 minutes to defrost them.

In the meantime take the pound of green beans and mix them with olive oil, lemon juice, chipolte, cumin, corriander, garlic, salt and pepper.

Stir the green beans until coated and then place them on a lined pan.

Bake the green beans at 425 F for 8-10 minutes.

Drain the shrimp and place them in the bowl that the green beans were in and toss them gently adding more lemon juice and pepper.

At the 10 minute mark, turn the green beans over and place the shrimp on top of the green beans and cook another 10 minutes.

Remove from the oven and serve over hot rice.