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INGREDIENTS

1 1/2 pound Shrimp ; deveined, uncooked
1/4 cup Basil pesto
1 can (14.5 oz) Diced tomatoes ; drained
1 teaspoon Greek seasoning
8 ounce Feta cheese ; crumbled
1/4 cup Kalamata black olives ; sliced
1 Lemon ; cut into 4 wedges

Servings

INSTRUCTIONS

Heat oven to 400F. Cut 4 pieces of parchment paper into 15x12" rectangles. Fold parchment papers inhalf to form 12x7.5" rectangles; unfold rectangles. In medium bowl, toss together shrimp and pesto. Divide shrimp evenly among parchment papers, placing next to fold. In same bowl, toss tomatoes, cheese and olives. Squeeze lemon over each serving. Fold parchment paper over shrimp; tightly fold edges to seal. Place on foil-lined rimmed baking sheet. Bake 12 minutes or until parchment is light golden brown and puffed and shrimp turned pink. (to check, cut slit in 1 packet. To serve, cut an "x" in each packet.

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 4 Servings

Calories: 335
Calories from Fat: 136 (41%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.5g
Cholesterol 309mg		95 %
Sodium 885.3mg		31 %
Potassium 389mg		10 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.5g
Protein 42.9g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 335

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