Prep the Shrimp
Preheat oven to 400° F.
In a medium-sized bowl, add the first 7 ingredients and whisk until combined. Add the shrimp and toss to coat.
Refrigerate 30 -60 min
Spread the eggplant chunks on a large rimmed baking sheet, drizzle with olive oil, a small pinch of fine grain sea salt and a grind or two of black pepper
Roast, tossing occasionally until lightly browned all over (~ 20 minutes)
Roast the Shrimp
Raise the oven temperature to 425° F.
Transfer the shrimp to the oven, and roast along with the eggplant until the shrimp are just opaque and the eggplant is golden brown and tender (~ 7 to 10 minutes)
If the shrimp cook through but the eggplant needs more time, remove the shrimp from the oven and continue to roast the eggplant until it has browned
Finish and Serve
Combine the shrimp and eggplant on a large platter or onto individual serving plates.
Drizzle with olive oil and lemon juice
Top with mint leaves, and serve.