Ingredients

• 1-1/4  lb. medium fresh or frozen shrimp
• 1  15-oz. can cannellini beans, rinsed and drained
• 1  large fresh tomato, thinly sliced
• 1/4  cup sliced green onions (about 2)
• 1/4  cup chicken broth
• 1  tsp. finely shredded lemon peel
• 1  Tbsp. lemon juice
• 1  tsp. olive oil
• 1  tsp. Old Bay or seafood seasoning
• 4  slices country style bread, toasted
•   Fresh basil and/or shredded Parmesan cheese (optional)

Directions

1. Thaw shrimp if frozen. Peel and devein shrimp; set aside. Preheat oven to 350 degrees F. Fold four 24x18-inch sheets of heavy-duty foil in half. On center of foil, evenly divide beans, tomatoes, shrimp and onions. Drizzle with broth, juice, and oil. Sprinkle seasoning, lemon peel, and black pepper.

2. Allowing room for steam to build, fold together narrow ends of foil; seal with double-fold. Place packets on baking sheet. Bake 20 minutes or until shrimp are opaque. Carefully open packets. Serve with bread. Top with basil and Parmesan. Makes 4 servings.