Cuban Shrimp

Place an oven rack in the top one-third of the oven and preheat oven to 425°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

In a large bowl whisk together the mayonnaise, chipotle, adobo sauce, lime peel, and lime juice. Add shrimp and toss to coat; set aside.

In a medium bowl combine the corn, beans, banana, green onions, and cilantro. Season with salt and pepper.

Working with one at a time, open up 1 parchment heart. Mound 1 cup of the corn mixture in the center of one side of the heart. Top with one-fourth of the shrimp mixture. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 10 minutes or until shrimp are opaque.