The easiest grilled shrimp foil packets dinner ever! Just marinate, wrap in foil & grill. No messy cleanup, great for home or camping & ready in 30 minutes.
1lb.large shrimpabout 16, peeled, deveined with tails left on
20cherry tomatoes halved
1large zucchinidiced
1shallotchopped fine
Cooked pasta, quinoa, rice, or polenta (optional)
Garnish: chopped parsley
Instructions
In a large bowl, combine olive oil, garlic, butter, white wine, lemon juice, basil, red pepper flakes, salt, pepper, and cheese. Stir.
Add in shrimp, tomatoes, zucchini, and shallot & toss to coat. Cover bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat grill to medium-high.
Place 4 large squares or rectangles of heavy duty aluminum foil on counter. They should be large enough to fit the shrimp and vegetables when folded over and sealed.
Remove the shrimp and vegetables from the refrigerator and divide them equally among the rectangles of foil. Seal by double folding over the top then double folding in the edges.
Place packets directly on grill, close lid and cook 5-7 minutes per side, depending on size of shrimp. They can also be cooked at a campsite by placing packets directly in fire and cooking for about 6 minutes.
Carefully remove packets from the grill. Pierce each with a fork to release steam then open carefully. You can serve in the packet if camping or plate for dinner over pasta or rice garnished with parsley.
Notes
STORE/FREEZEStore: Place the leftover shrimp and vegetables in an airtight container. Store them in the refrigerator for up to 3 days.Freeze: Place the leftovers in a freezer-safe container or plastic freezer bags and store in the freezer for up to 3 months. Thaw them in the fridge overnight.Note: Calorie count does not include the optional pasta or rice.