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Print this Recipe    Shrimp Cancun

Shrimp Cancun en Papillote
(2 Servings)

10 ounces unpeeled medium-size fresh shrimp
Vegetable Cooking Spray
3/4 cup chunky salsa, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
3 whole ripe olives, sliced

Peel shrimp, and devein, if desired. Cut two 15x12-inch pieces of
parchment paper or aluminum foil; fold in half lengthwise. Trim
each into a heart shape. Place hearts on baking sheet. Coat one
side of each with cooking spray.

Divide shrimp equally, and place on sides of hearts coated with
cooking spray. Top each with 1/4 cup salsa.

Fold over remaining half of paper or foil. Pleat and crimp edges
together to seal. Twist end slightly to seal.

Bake at 400 degrees for 10 to 12 minutes or until parchment is
puffed and lightly browned. Cut an X on top of paper, and top each
with cheese and olives. Bake 1 minute or until cheese melts. Serve
with 1/4 cup salsa.

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