# Components:
→ Seafood
01 - 1 pound 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 & Herbs
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon dried Italian herbs
→ Fats & Sauces
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - Zest and juice of 1 lemon
→ Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon black pepper
→ Garnish
13 - Lemon wedges
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit.
02 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, paprika, salt, and pepper until well combined.
03 - Cut 4 large sheets of heavy-duty aluminum foil, each measuring approximately 12 by 16 inches.
04 - Divide zucchini and bell pepper evenly among the center of each foil sheet.
05 - Top vegetables with shrimp, then drizzle evenly with the lemon butter mixture.
06 - Fold the sides of the foil up and over the shrimp and vegetables, sealing tightly to create secure packets.
07 - Place packets on a baking sheet and bake for 14 to 15 minutes, until shrimp are pink and cooked through and zucchini is tender.
08 - Carefully open packets while watching for steam, sprinkle with fresh parsley, and serve with lemon wedges.
