Parchment-wrapped Summertime Shrimp

Ingredients

 * 1 Pound unpeeled, medium-size fresh shrimp
 * 2 yellow squash
 * 2 zucchini
 * 2 Tbsp olive oil
 * 2 Tbsp REALEMON Lemon Juice From Concentrate
 * ¼ tsp salt
 * ½ tsp pepper
 * 2 garlic cloves, pressed
 * 3 CALIFORNIA AVOCADOS, peeled and sliced
 * 1 Pint cherry tomatoes, cut in half
 * 8 fresh thyme sprigs

Directions
Peel shrimp, and devein, if desired.

Cut yellow squash and zucchini lengthwise into thin strips using a vegetable peeler.

Whisk together oil and next 4 ingredients in a large bowl; add vegetable strips, and toss gently to coat.

Cut 4 (15- x 12-inch) pieces of parchment paper or aluminum foil; fold in half lengthwise.

Trim each into a heart shape.

Place hearts on 2 baking sheets.

Coat 1 side of each with vegetable cooking spray.

Layer shrimp, vegetable mixture, avocado, tomato halves, and thyme sprigs evenly on 1 side of each heart coated with cooking spray.

Drizzle with remaining oil mixture.

Fold over remaining half of paper.

Pleat and crimp edges together to seal.

Bake at 400° for 10 minutes.

Cut an X in the top of each paper packet, and serve immediately.