Ingredients
4garlic cloves,2 grated, 2 thinly sliced
½tspkosher salt
1tbspextra virgin olive oil
40jumbo shrimps,peeled and deveined, slightly over 1 pound
¼cupdry white wine
1tbspFresh Lemon Juice
4red pepper flakes
2tbspunsalted butter,melted
3tbspparsley,chopped
whole wheat crusty bread,optional for serving
1lemon,cut into wedges
Preparation
Whisk the grated garlic, salt, and oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered for at least 30 minutes and up to 1 hour.
Make foil packets. Tear off four 16-inch sheets of Reynolds Wrap Heavy-Duty Aluminum Foil.
Place 10 shrimp on the center of each foil sheet. Top each with remaining garlic slices, 1 tablespoon of wine, lemon juice, pinch red pepper flakes, and ½ tablespoon of melted butter.
Bring up the long sides of the foil so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet
Grill over high heat for 8 minutes. Use gloves or tongs to remove and carefully open. Top with chopped parsley. Serve with lemon wedges.
