Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 Tbsp dry white wine or chicken broth
• 4 tsp minced garlic
• 2 tsp lemon zest
• Salt and freshly ground black pepper
• 6 Tbsp butter
• 1 1/2 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh parsley
• 1 lb medium thickness asparagus, woody ends trimmed

Directions

1. Heat a grill to medium-high, aiming for about 400 – 425 degrees. Tear off 4 pieces of heavy duty aluminum foil, each 14 by 12-inch, and set them out on the countertop.
2. Portion the shrimp near the middle of each foil sheet, then arrange the asparagus beside the shrimp, running it lengthwise along the foil. Add 1/2 Tbsp white wine to each packet. Scatter garlic over the top, using 1 tsp per packet, then add the lemon zest and season everything with salt and pepper.
3. Distribute the butter pieces evenly over the shrimp and asparagus. Fold the foil around the filling and crimp the edges to seal, then fold up the ends; don’t make the packets too snug, since a little room inside helps the heat move around.
4. Place the packets on the grill with the sealed side facing up. Cook until the shrimp is done, about 9 – 10 minutes.
5. Open the packets carefully, then finish with a drizzle of lemon juice, or serve with lemon wedges for squeezing, and sprinkle with parsley.