2 cups roughly chopped spinach
1 cup halved cherry tomatoes
1/2 cup frozen sweet corn kernels
1/4 tsp. dried oregano
1/4 tsp. onion powder
1 tbsp. lemon juice
2 tsp. olive oil
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
Preheat oven to
375 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.
In a medium bowl, combine lemon juice, oil, chopped garlic, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.
Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
Bake for 20 minutes, or until shrimp have cooked through and veggies have softened.
Cut packet to release steam before open entirely.
Note- when adding ingredients or increasing quantity use two foil packets.
MAKES 2 SERVINGS