Mediterranean Shrimp and Spinach

Ingredients

• 2 cups roughly chopped spinach
• 1 cup halved cherry tomatoes
• 1/2 cup frozen sweet corn kernels
• 1/4 tsp. dried oregano
• 1/4 tsp. onion powder
• 1 tbsp. lemon juice
• 2 tsp. olive oil
• 1/2 tsp. chopped garlic
• 1/8 tsp black pepper
• 8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined

Directions

1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

2. Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.

3. In a medium bowl, combine lemon juice, oil, chopped garlic and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.

4. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

5. Bake or grill for 20 minutes, or until shrimp have cooked through and veggies have softened.

6. Cut packet to release steam before open entirely.

Makes 2 servings :1/2 of recipe (about 1 1/4 cups): 204 calories, 515mg sodium

Recipe from hungry-girl.com. Adapted for low sodium.