¾ pound broccoli rabe, tough bottom stems removed
3 T. extra-virgin olive oil
½ tsp. toasted sesame oil, optional
½ tsp. coarse kosher salt
¼ tsp. crushed red chile flakes, or to taste
¾ pound large shrimp, peeled
1 tsp. orange zest
Orange wedges, for serving

Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 T. olive oil, the sesame oil if using, 1/4 tsp. salt and 1/8 tsp. chile flakes. In a separate bowl, combine shrimp, remaining 1 T. oil, the orange zest, remaining 1/4 tsp. salt and remaining 1/8 tsp. chile flakes. Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.