Shrimp Baked in Parchment Paper
3 medium zucchini, chopped (substitute a phase 2 option)
4 cloves garlic, minced
1 lemon, thinly sliced
1 lb. large raw shrimp, peeled and deveined
Salt and freshly ground pepper
Red pepper flakes, if desired
Zest of one lemon
Juice of 1 lemon
White whine vinegar, for drizzling
Extra virgin olive oil, for drizzling
2 tbsp fresh parsley, chopped
Preheat the oven to 350 degrees F. Prepare four large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.
Divide the zucchini and garlic among the four papers. Place them along one side of the crease. Top with a few pieces of shrimp and a lemon slice. Season with salt, pepper, and red pepper flakes. Add the lemon zest and drizzle with lemon juice. Add a dash of white wine vinegar and olive oil.
Fold the parchment paper over the shrimp to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-18 minutes until the shrimp is cooked through. Serve warm.