Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
- Preheat and Prep:
- Preheat your oven to 400°F (200°C) or your grill to medium-high heat.
- Cut four large pieces of aluminum foil, about 12 inches each.
- Prepare the Sauce:
- In a small bowl, mix the melted butter, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper.
- Assemble the Foil Packs:
- Divide the asparagus evenly among the foil sheets, placing them in the center.
- Top the asparagus with the shrimp.
- Drizzle the garlic lemon butter sauce evenly over the shrimp and asparagus.
- Seal and Cook:
- Fold the sides of the foil over the shrimp and asparagus, sealing the packets tightly.
- Place the foil packs on a baking sheet if using the oven, or directly on the grill.
- Bake or grill for 12-15 minutes, or until the shrimp are pink and opaque, and the asparagus is tender-crisp.
- Serve:
- Carefully open the foil packs, watching out for hot steam.
- Garnish with fresh parsley and serve with lemon wedges on the side.
This dish is perfect as a light and healthy main course. Pair it with a side of quinoa, rice, or a simple salad for a complete meal. The delightful combination of shrimp, asparagus, and garlic lemon butter sauce will make this recipe a go-to favorite in your kitchen.