Lemon-Herb Shrimp Packets

• 3 tablespoons EVOO
• 2 cloves garlic 1 minced
• 1 lemon
• 3 anchovies rinsed and minced, about 1 tbsp
• 3 tablespoons fresh basil chopped
• 2 tablespoons fresh parsley chopped
• 1 teaspoon paprika
• kosher salt
• 2 pounds extra large shrimp peeled and deveined, tails intact
• 1 pint grape tomatoes halved
• 4 scallions sliced
• 1 jalapeno seeded and chopped
• 1/2 cup bottled clam juice
• 2 tablespoons unsalted butter
• 1 baguette thinly sliced

1. Preheat oven to 425F. Whisk oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika, and 1 tsp salt in a large bowl. Add the shrimp, tomatoes, scallions, and jalapeno, toss.
2. Tear off eight 16" sheets of parchment paper. Make the packets, using a double layer of parchment for each packet: Arrange about 1/4 shrimp mixture on a double layer, using a slotted spoon. Top with 2 tbsp clam juice, 1/2 tbsp butter, and 1/4 of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
3. Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
4. Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with grilled bread.

evoo, garlic, lemon, anchovies, fresh basil, parsley, paprika, kosher salt, shrimp, tomatoes, scallions, clam juice, unsalted butter

Taken from www.yummly.com/recipe/Lemon-Herb-Shrimp-Packets-1026074 (may not work)