Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the yogurt, chopped mint, garlic powder, and a pinch of salt and pepper. Mix well.
Add the shrimp to the yogurt mixture, ensuring they’re well coated. Let marinate for 15 minutes while you prepare the potatoes.
In a pot of boiling salted water, cook the diced potatoes for about 10 minutes until just tender. Drain and set aside.
On a baking sheet, toss the cooked potatoes and sliced bell pepper with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until the vegetables are golden and slightly crisp.
After the potatoes and peppers have roasted, remove them from the oven and make space on the baking sheet for the shrimp. Spread the shrimp out in a single layer.
Return the baking sheet to the oven and roast the shrimp for 8-10 minutes, or until they are pink and opaque.
To serve, place the roasted potatoes and bell peppers on plates, top with the shrimp, and add slices of avocado.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing!
