Lemon Garlic Butter Shrimp

• 2 lbs Raw Jumbo shrimp peeled and deveined
• 2 Tbsp Butter melted
• 1 Tbsp Raw Honey
• 4 Garlic Cloves minced
• 2 Limes Juice and Zest
• 2 Zucchini large, diced
• 1 1/2 Cup Cherry Tomatoes
• 1 Cup Corn kernels fresh or frozen
• 1 Tsp Chilli Flakes
• Sea salt and fresh ground pepper to taste
• Lime slices to garnish
• Small bunch of fresh chopped parsley

Instructions

• Preheat the oven to 425°F.
• In a large bowl add shrimp, butter, honey, garlic, lime juice and zest, chili flakes, and parsley. Stir in tomatoes, zucchini, and corn, then gently toss to coat.
• Tear off four 16-inch sheets of aluminum foil and place them over a baking sheet, each one in its own corner.
• Divide the shrimp and veggie mixture and add it to the middle of the foils.
• Seal the foil packets, and bake for 15-20 minutes.
• Remove from oven, let rest for 5 min before opening then enjoy!