Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Servings
4
servingsIngredients
1 1/2 lbs large (21/25) shrimp, peeled and deveined
2 Tbsp dry white wine or chicken broth
1 lb medium thickness asparagus woody ends trimmed
4 tsp garlic (4 cloves), minced
2 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
6 Tbsp butter diced into small cubes
Salt and freshly ground black pepper
Directions
- Preheat a grill to medium-high heat.
- Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil, then lay each piece separately on countertop.
- Divide shrimp among packs near center, place asparagus to one side of the shrimp.
- Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest, season with salt and pepper.
- Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
- 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).
- Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
- Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
