Baked Shrimp, Corn & Zucchini |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sounds pretty good, doesn't it? And easy, too. Plan on trying this one ASAP. From the Arkansas Democrat-Gazette Ingredients:
3 tablespoons olive oil |
1 teaspoon minced garlic |
1 teaspoon dried thyme |
1 teaspoon salt |
2 medium zucchini, cut in 1-2-inch chunks (about 3 c) |
4 ears corn on the cob, cut into 1-2-inch pieces |
1 lb uncooked shelled & deveined shrimp |
8 slices lemons |
heavy-duty aluminum foil |
Directions:
1. Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18 . In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss.
2. On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends.
3. Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.
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