Provencal Shrimp and Vegetables

By cserumga

214 Cal, 3g fiber, 17g protein per serving

Ingredients

• 3 Tbsp olive oil
• 1 Tbsp grated fresh garlic
• 2 tap kosher salt
• 1 1/2 tsp dried herbs de Provence
• 1 tap black pepper
• Minced zest of 1 1/2 lemons
• 1 lb large shrimp, peeled and deveined, tails left on
• 2 cups halved cherry tomatoes
• 1 cup quartered and sliced zucchini
• 1 cup quartered and sliced yellow summer squash
• 1 cup sliced red onions

Preparation

Step 1

Preheat grill to maintain a temperature of 400F. Line a rectangular foil cake plan with a 18x26-inch sheet of heavy-duty foil.

Whisk together oil, garlic, salt, herbed de Provence, pepper, and zest in a large bowl.

Stir in shrimp, tomatoes, zucchini, yellow squash, and onions; transfer to prepared foil-lined pan. Bring long pieces of foil together, then fold over until nearly flat against shrimp. Fold in ends of foil to create a tight seal.

Grill packets until shrimp are cooked through and vegetables are fork-tender, 25-30 minutes.