Preheat the oven to 400 degrees.
Place the shrimp in a bowl.
Add the melted butter, chopped parsley, chopped thyme, white wine, lemon juice and salt and pepper to taste to the bowl with the shrimp. Toss to combine.
In the center of each of the aluminum foil sheets, place 6-7 slices of the zucchini and yellow summer squash each.
Top the squash and zucchini with salt and pepper.
Add a handful of the shrimp mixture on top of the vegetables.
Place a slice of lemon on top of the shrimp, and a rosemary sprig on top of the lemon.
Fold up the sides of the foil sheets, and fold them down to create a seal.
Fold up each end of each piece of foil to finish sealing the packets.
Bake the packets for 15-20 minutes until the shrimp is cooked completely, and the vegetables are tender.