PARCHMENT-WRAPPED SUMMERTIME SHRIMP

1 pound unpeeled, medium-size fresh shrimp
2 yellow squash
2 zucchini
2 tbsp olive oil
2 tbsp ReaLemon lemon juice from concentrate
1/4 tsp salt
1/2 tsp pepper
2 garlic cloves, pressed
3 California avocados, peeled and sliced
1 pint cherry tomatoes, cut in half
8 fresh thyme sprigs

Preheat oven to 400 degrees F.

Peel shrimp, and devein, if desired. Cut yellow squash and zucchini lengthwise into thin strips using a vegetable peeler.

Whisk together oil and next 4 ingredients in a large bowl; add vegetable strips, and toss gently to coat.

Cut 4 (15- x 12-inch) pieces of parchment paper or aluminum foil; fold in half lengthwise. Trim each into a heart shape. Place hearts on 2 baking sheets. Coat 1 side of each with vegetable cooking spray.

Layer shrimp, vegetable mixture, avocado, tomato halves, and thyme sprigs evenly on 1 side of each heart coated with cooking spray. Drizzle with remaining oil mixture. Fold over remaining half of paper. Pleat and crimp edges together to seal.

Bake at 400 degrees F for 10 minutes.

Cut an X in the top of each paper packet, and serve immediately.

Servings: 4
Source: California Avocado Commission