Preheat oven to 425ºF.
Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: 1 tsp Italian seasoning, 1/4 tsp onion powder, Salt and pepper, to taste, 1/4 tsp smoked paprika, (If you do not have a liquid vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix) 2. In a shallow plate, add 1 lb raw shrimp (peeled and deveined, tail-on or tail-off) and sprinkle with the spice mix, coating on all sides. 3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp. 4. Add 1 tbsp minced garlic over broccoli and shrimp, then sprinkle with juice of half lemon, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide 2 tbsp butter pieces evenly among the foil packets, layering them over the shrimp and broccoli. 5. Add 1 tbsp liquid vegetable stock in each foil packet (if using the dry stock add 1 tbsp of water instead and this time) and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 6. Transfer to a baking sheet and bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes. 7. Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!