Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 1/4 cup olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 lemon, thinly sliced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground, or to taste

Instructions:

  1. In a large bowl, combine the shrimp with olive oil, minced garlic, parsley, basil, oregano, lemon juice, red pepper flakes (if using), salt, and pepper. Toss well to coat evenly.
  2. Preheat oven to 400°F (200°C). Place one large sheet of aluminum foil on a flat surface. Divide the shrimp mixture evenly among the four foil sheets, placing it in the center of each. Top each portion with a few lemon slices.
  3. Fold the foil in half over the shrimp. Crimp the edges tightly to create a sealed packet, ensuring no steam can escape.
  4. Place the foil packets on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the juices are bubbling inside the packets.
  5. Carefully open the foil packets (beware of the escaping steam!) and serve immediately.