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Baked Shrimp, Corn & Zucchini

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“Sounds pretty good, doesn't it? And easy, too. Plan on trying this one ASAP. From the Arkansas Democrat-Gazette”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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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