# What You Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined
→ Vegetables
02 - 2 medium zucchini, sliced into 1/4-inch rounds
03 - 1 small red bell pepper, thinly sliced
→ Aromatics and Herbs
04 - 3 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp dried Italian herbs
→ Fats and Sauces
07 - 4 tbsp unsalted butter, melted
08 - 2 tbsp olive oil
09 - Zest and juice of 1 lemon
→ Seasonings
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp sea salt
12 - 1/4 tsp black pepper
→ Garnish
13 - Lemon wedges for serving
# How to Cook:
01 - Preheat oven to 400°F. Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
02 - In a small mixing bowl, whisk together melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, smoked paprika, sea salt, and black pepper until fully combined.
03 - Divide sliced zucchini and red bell pepper evenly among the center of each foil sheet. Top vegetables with shrimp, then drizzle the lemon butter mixture evenly over each portion.
04 - Fold the sides of the foil up and over the shrimp and vegetables, crimping edges tightly to create sealed packets that will trap steam during cooking.
05 - Place sealed packets on a baking sheet and bake for 14 to 15 minutes, until shrimp are pink and cooked through and zucchini is tender.
06 - Carefully open packets, watching for escaping steam. Sprinkle fresh parsley over each packet and serve with lemon wedges on the side.
