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Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) large shrimp, peeled and deveined
  • 1
    item
     bunch asparagus, trimmed and cut into 2-inch pieces
  • 4
    tbsp
     unsalted butter, melted
  • 3
    clove
     garlic, minced
  • 1
    item
     lemon, zested and juiced
  • 0.5
    tsp
     dried thyme
  • 0.5
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish (optional)
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Instructions:
  1. Prepare the Foil: Cut four large pieces of aluminum foil, each about 12 inches long.
  2. Make the Garlic Lemon Butter Sauce: In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, dried basil, salt, and pepper. Stir well to combine.
  3. Assemble the Foil Packs: Place a portion of asparagus in the center of each foil piece. Top with a handful of shrimp. Drizzle each portion with the garlic lemon butter sauce.
  4. Seal the Foil Packs: Fold the sides of the foil up and over the ingredients, then crimp the edges to seal the packs tightly.
  5. Cook: For grilling, preheat the grill to medium-high heat and place the foil packs on the grill. Cook for 10-15 minutes, or until the shrimp are pink and opaque and the asparagus is tender. For baking, preheat your oven to 400°F (200°C) and bake the foil packs for 15-20 minutes. For campfire cooking, place the foil packs over hot coals and cook for 10-15 minutes.
  6. Serve: Carefully open the foil packs (beware of steam) and garnish with fresh parsley if desired. Serve immediately.
  • 1
    lb
     (450 g) large shrimp, peeled and deveined
  • 1
    item
     bunch asparagus, trimmed and cut into 2-inch pieces
  • 4
    tbsp
     unsalted butter, melted
  • 3
    clove
     garlic, minced
  • 1
    item
     lemon, zested and juiced
  • 0.5
    tsp
     dried thyme
  • 0.5
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish (optional)
1
Servings
0

Prepare the Foil: Cut four large pieces of aluminum foil, each about 12 inches long.

Make the Garlic Lemon Butter Sauce: In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, dried basil, salt, and pepper. Stir well to combine.

Assemble the Foil Packs: Place a portion of asparagus in the center of each foil piece. Top with a handful of shrimp. Drizzle each portion with the garlic lemon butter sauce.

Seal the Foil Packs: Fold the sides of the foil up and over the ingredients, then crimp the edges to seal the packs tightly.

Cook: For grilling, preheat the grill to medium-high heat and place the foil packs on the grill. Cook for 10-15 minutes, or until the shrimp are pink and opaque and the asparagus is tender. For baking, preheat your oven to 400°F (200°C) and bake the foil packs for 15-20 minutes. For campfire cooking, place the foil packs over hot coals and cook for 10-15 minutes.

Serve: Carefully open the foil packs (beware of steam) and garnish with fresh parsley if desired. Serve immediately.

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