Mexican Spicy Shrimp Packets

• 1 1/2 lbs medium shrimp, peeled and deveined
• 1 None onion, thinly sliced
• 1 None fresh long green chili pepper, thinly sliced
• 2 cloves garlic, sliced
• 1 tbsp Mexican seasoning
• 1 tbsp finely grated lemon peel
• 2 tbsp lemon juice
• 1/3 cup coarsely chopped cilantro
• 1/2 cup canned diced tomatoes
• 1/3 cup chicken stock
• 1/3 cup dry white wine
• None None Lime wedges and toasted bread, to serve

1. Preheat the oven to 400u0b0F. Cut four 8-inch square pieces of parchment paper and foil. Place a piece of foil on a flat work surface; top with a piece of parchment paper. Spray parchment paper with no stick cooking spray. Repeat to make 4.
2. Combine shrimp, onion, chili, pepper, garlic, seasoning, lemon peel and juice, and cilantro in a large bowl.
3. For each parcel, place 1/4 of the shrimp mixture in center of prepared parchment paper. Top with 1 1/2 tbsp tomato, 1 tbsp stock and 1 tbsp wine. Fold in sides of paper and foil to enclose filling and form a tight seal. Place packets, seam-side up, on a baking pan.
4. Bake for 15 mins or until shrimp change color. Transfer to serving plates. Serve with lime wedges and bread.

shrimp, onion, green chili pepper, garlic, seasoning, lemon peel, lemon juice, cilantro, tomatoes, chicken stock, white wine, bread

Taken from recipes-plus.com/api/v2.0/recipes/30531 (may not work)