Shrimp with lemon and herbs in parchment wrappers

Ingredients:

• 3 tbsp. l. olive oil
• 2 cloves of garlic (1 minced)
• Grated zest and juice of 1 lemon
• 2-3 anchovies, rinsed and chopped (about 1 tbsp)
• 3 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 teaspoon paprika
• 900 g large shrimp with tails, peeled, deveined
• 2 cups grape tomatoes, halved
• 4 bunches green onions, thinly sliced
• 1 red jalapeño, seeded and chopped
• 0.5 cups of clam juice
• 2 tablespoons unsalted butter
• 1 baguette, thinly sliced

Preparation:

1. Preheat oven to 220°C.
2. In a large bowl, combine olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika, and 1 teaspoon salt. Add shrimp, tomatoes, green onions, and jalapeño and toss to combine.
3. Cut eight sheets of parchment paper 40 cm long. Make parcels (see photo gallery) using two layers of parchment. Using a slotted spoon, spoon about a quarter of the shrimp mixture onto the double layer of parchment. Drizzle with 2 tablespoons of clam juice, add 0.5 tablespoons of butter, and a quarter of the liquid from the bowl. Seal the parcels.
4. Repeat to make 3 more bundles; place on two baking sheets.
5. Place in the oven and bake until the shrimp are cooked through and the wraps are puffed, about 20 minutes. Let rest for 5 minutes and then open.
6. Meanwhile, grill the baguette slices until grill marks appear; rub with the remaining garlic clove. Carefully open the bags and serve with toasted bread.
7. Be careful when opening the packages: there is hot steam inside!