Peel and slice the potatoes into half-inch thick rounds. Arrange them in a large baking dish lined with parchment paper, and season with salt and pepper. Drizzle with a little olive oil and bake at 400°F for about 30 minutes or until the potatoes are slightly tender.

Remove the baking dish from the oven and layer the shrimp on top of the potatoes.

In a jar or shaker, combine the juice of 1 lemon (or more, depending on your taste), olive oil, turmeric, mustard, and a little extra pepper if desired. Close the jar, shake well, and pour over the dish.

Bake for another 20 minutes or so until the potatoes are fully cooked and the shrimp are tender.

Note: I used frozen shrimp directly from the freezer, so I didn't add any water... I didn't want too much liquid. If you use fresh shrimp, you might need a little water. It's a matter of preference!