Preheat oven to 400°F.

Make the sauce by combining olive oil, white wine vinegar, ginger, sumac, cumin, salt, garlic powder, and black pepper in a small bowl and whisk together.

Place asparagus, cherry tomatoes, and red onion on a large sheet pan. Pour 1/4 cup of the sauce over the vegetables, toss to coat, spread in a single layer, and bake for 10 to 12 minutes.

While vegetables roast, combine shrimp with remaining sauce in a large bowl, ensuring thorough coating.

Remove vegetables from oven, push to one half of the pan, and arrange shrimp in a single layer on the other half.

Return to oven and bake for approximately 5 minutes until shrimp are pink and cooked through.

Remove from oven and finish with a drizzle of olive oil, fresh lemon juice, and chopped parsley before serving.