Baked Shrimp, Corn & Zucchini

Sounds pretty good, doesn't it? And easy, too. Plan on trying this one ASAP. From the Arkansas Democrat-Gazette

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  teaspoon  minced garlic
• 1  teaspoon dried thyme
• 1  teaspoon salt
• 2  medium zucchini, cut in 1-2-inch chunks (about 3 C)
• 4  ears  corn on the cob, cut into 1-2-inch pieces
• 1  lb  uncooked shelled & deveined shrimp
• 8  slices lemons
•  heavy-duty  aluminum foil

Directions

1. Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18". In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss.
2. On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends.
3. Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.