Foil Pack Grillers With Shrimp Rsc Food

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

GRILLED SHRIMP FOIL PACKET

Steps:

• Preheat the grill to 400 degrees F.
• Place the shrimp in a large piece of foil. Top with the parsley, butter, lemon juice and garlic.
• Make the foil into a foil packet.
• Place the foil packet on the grill and cook for 8-10 minutes until the shrimp is cooked through and pink.
• Carefully open the foil packet, remove shrimp and enjoy!

FOIL PACK GRILLERS WITH SHRIMP #RSC

Steps:

• Lay out 4 (12x12-inch) pieces of Reynolds Wrap heavy foil. Brush each with a little butter.
• Mix mustard, lemon juice, and pepper sauce in large bowl. Add corn, bell pepper, onion, tomatoes, zucchini, and shrimp. Toss together.
• Divide evenly on 4 pieces of Reynold's Wrap heavy foil. Drizzle remaining butter over vegetables in packets. Sprinkle with rosemary, dill, salt and pepper.
• Fold and wrap foil to enclose contents. Place on grill, seam side up, over medium heat. Grill 25 - 30 minutes until vegetables are tender and shrimp turns pink. Serve hot.