A new Anti-Inflammatory menu plan has been added as an option for the VIP Nutrition Accountability Group! And this is one of the delicious, summer-sizzlin’ recipes you can get.

Ingredients

• 1 Zucchini, medium, Sliced into half circles
• 1 cup Cherry Tomatoes, Halved
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1  1/2 lb Shrimp, large, peeled and deveined
• 4 Tbs Olive Oil
• 4 Garlic Cloves, Minced
• 1 Lemon, Juiced and Zested
• 1/2 tsp Red Pepper Flakes
• 1/4 cup Parsley, fresh, Chopped

Directions

Prep

1. Preheat oven to 400F.
2. Wash and chop all vegetables.
3. Prepare a 10×12 inch piece of tinfoil and parchment paper for each serving.

Make

1. Spread out each piece of tinfoil on a baking sheet and top each with a piece of parchment paper. Slightly crimp the edges to prevent juices from running.
2. Fill each packet with zucchini and cherry tomatoes. Season with salt and pepper. Top with shrimp.
3. In a small bowl, whisk together olive oil, garlic, lemon juice and zest, and crushed red pepper flakes. Pour mixture over the shrimp.
4. Fold the edges of the packet over the shrimp and fold to seal. Bake for 16 minutes. Remove from the oven and allow to cool for 2 minutes before opening. Caution: steam will escape the packet when opened.
5. Garnish opened packets with fresh parsley and serve.

Note: This recipe is SUPER flexible – mix up proteins and vegetables based on individual preferences.