Lemon-Herb Shrimp Packets

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic (1 minced)
• Grated zest and juice of 1 lemon
• 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Kosher salt
• 2 pounds extra-large shrimp, peeled and deveined, tails intact
• 1 pint grape tomatoes, halved
• 4 scallions, sliced
• 1 red jalapeno pepper, seeded and chopped
• 1/2 cup bottled clam juice
• 2 tablespoons unsalted butter
• 1 baguette, thinly sliced

1. Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl.
2. Add the shrimp, tomatoes, scallions and jalapeno; toss.
3. Tear off eight 16-inch sheets of parchment paper.
4. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon.
5. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl.
6. Seal as directed.
7. Repeat to make 3 more packets; divide between 2 baking sheets.
8. Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes.
9. Let rest 5 minutes before opening.
10. Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove.
11. Carefully open the packets and serve with the grilled bread.
12. Photograph by David Malosh
13. Be careful when opening parchment packets - the steam is hot!
14. Photograph by David Malosh

extravirgin olive oil, garlic, lemon, anchovies, fresh basil, parsley, paprika, kosher salt, shrimp, grape tomatoes, scallions, red jalapeno pepper, clam juice, unsalted butter, baguette

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-herb-shrimp-packets.html (may not work)