1¼lbRaw 21-26 count shrimppeeled & deveined, thawed if necessary
Instructions
Preheat oven to 400°; cut 4 (15" x 18") sheets parchment paper. In medium bowl, toss tomatoes, garlic, onion, olives, jalapeños, capers, oregano, lime juice, oil and lime zest until well combined.
Place 1 sheet parchment on work surface. Arrange about 1 cup tomato mixture on half of parchment sheet; place ¼ shrimp over tomato mixture. Fold parchment paper in half over shrimp and tomato mixture; fold edges several times to seal tightly. Repeat with remaining parchment sheets, tomato mixture and shrimp. Place packets on rimmed baking pan; bake 10 minutes or until shrimp turn opaque throughout.
Prepare rice as label directs. Makes about 2 cups.
With kitchen shears, cut an "X" in top of packets, then carefully pull back parchment to open. Divide rice over 4 plates; pour 1 packet over each.