Shrimp-Kale Bean Bundles

from new CSA member Julie Ahern:

• 1 bu kale, chopped
• 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 15 oz can of cannelini beans, drained
• 20 medium shrimp, raw
• 1/2 red onion, thinly sliced
• 1 t. rosemary
• juice of 1 lemon
• 2 T olive oil
• salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Mix together and divide between 4 parchment packets (5 shrimp per packet). 
3. Working with one packet at a time, gather up the sides and carefully add 2 T of stock to each packet (a turkey baster works well here, or just pour it in the top of the pouch.)  Tie off and place on a rimmed cookie sheet and bake for 25 minutes.