Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Ingredients:
1 lb large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-3 inch pieces
4 tbsp unsalted butter, melted
2 cloves garlic, minced
1 lemon, juiced and zested
1 tsp dried oregano
1/2 tsp paprika (optional for extra flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon slices, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Alternatively, you can use the grill for this recipe.
2. Prepare the Garlic Lemon Butter Sauce:
In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, dried oregano, paprika (if using), salt, and pepper. Stir to combine, making sure the butter and garlic are evenly mixed with the lemony goodness.
3. Assemble the Foil Packs:
Cut 4 large sheets of aluminum foil (about 12 inches long) and lay them flat on a work surface.
Divide the asparagus pieces evenly between the foil sheets. Place them in the center of each piece of foil.
Evenly distribute the shrimp over the asparagus in each foil pack.
4. Drizzle with Sauce:
Pour the prepared garlic lemon butter sauce over the shrimp and asparagus in each pack. Make sure everything is generously coated with the sauce.
5. Seal the Foil Packs:
Fold up the sides of the foil and then fold the ends to seal the packs, making sure the contents are tightly enclosed to trap in the heat and steam as they cook.
6. Cook the Foil Packs:
Place the foil packs on a baking sheet (or directly on the grill if grilling) and bake in the preheated oven for 15-20 minutes. The shrimp should be opaque and pink, and the asparagus should be tender when pierced with a fork.
If grilling, cook for about 10-15 minutes over medium heat.
7. Serve:
Carefully open the foil packs (watch out for hot steam). Garnish with fresh chopped parsley and lemon slices for a refreshing touch.
Serve immediately and enjoy!!!!
