New Orleans Style Shrimp en Papillote

Ingredients

• 3 tablespoons gluten free Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped garlic
• ½ teaspoon dried thyme
• ½ teaspoon hot pepper sauce, such as Tabasco
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne
• 2 pounds unshelled jumbo shrimp
• 2 lemons, sliced into ¼ inch slices
• 4 teaspoons butter, divided

Instructions

1. Combine first 11 ingredients in a large bowl; toss until combined. Cover and marinate in refrigerator for 30 minutes.
2. Preheat oven to 425 degrees F
3. Cut a large circle out of the parchment paper or a large rectangle. Remove shrimp mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade over shrimp. Top each with 1 teaspoon butter.
4. Fold over the circular parchment paper and fold over the edges multiple times to seal or if using a rectangular piece fold over the sides.
5. Place packets on a baking sheet. Bake for 20 minutes. Let stand 10 minutes.
6. Carefully cut the packets open and serve immediately.

more: This recipe has been shared in Slightly Indulgent Tuesdays and Gluten Free Wednesdays