Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.