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Preheat oven to 425 F.
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Place shrimp in Ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal bag and shake. Let it rest 10 to 12 minutes.
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Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
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Using a slotted spoon, arrange ¼ shrimp mixture in middle of parchment paper.
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Top with tbsp of marinade and couple pats of butter.
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Seal packets by folding over one end to meet the corners of the other, continue to tightly fold the open edge of the paper so to form a seal.
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Repeat to make remaining 3 packets and arrange packets on baking sheet.
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Bake 20 minutes.
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Remove from oven and let rest 5 minutes before opening packets.
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Serve over rice, pasta or as it is.