Ingredients
1½lbslarge shrimp,(21/25) peeled, deveined
2tbspdry white wine,or chicken broth
4tspgarlic,(4 cloves), minced
2tsplemon zest
salt and freshly ground black pepper
6tbspbutter,diced into small cubes
1½tbspfresh lemon juice
2tbspfresh parsley,chopped
1lbmedium thick asparagus,woody ends trimmed
Preparation
Preheat a grill to medium-high heat about 400 to 425 degrees F).
Cut 4 sheets of 14×12-inch heavy-duty aluminum foil, then lay each piece separately on the countertop.
Divide the shrimp among the packs near the center then place the asparagus to one side of the shrimp (going the long direction of the foil).
Pour ½ tablespoon of white wine over each. Sprinkle over garlic (1 teaspoon per packet) and lemon zest, then season with salt and pepper.
Divide the butter pieces evenly among packets layering them over the shrimp and asparagus.
Wrap the packets in and crimp the edges together, then wrap the ends up (don’t wrap too tight; keep a little extra space inside for heat to circulate).
Grill for about 9 to 10 minutes, sealed side upward, until the shrimp have cooked through.
Carefully unwrap, then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
