GARLIC BUTTER AND SHRIMP FOIL PACKS

Garlic Butter and Shrimp Foil Packs image

This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients.

Provided by Tieghan Gerard

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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Ingredients

1 roll (1 lb) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive oil
Salt and pepper, to taste
1 lb uncooked deveined peeled shrimp
4 tablespoons butter, melted
1 cup fresh parsley, chopped
2 cloves garlic, grated or finely chopped
Juice of 1 lemon, plus lemon wedges for serving
Pinch of crushed red pepper flakes
Additional chopped fresh parsley

Steps:

Heat gas or charcoal grill.
Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g