Foil Pack Grillers With Shrimp #RSC
photo by BDMK
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
4 packets
- Serves:
- 4
ingredients
- Reynolds Wrap Foil
- 1⁄2 cup melted butter, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon hot pepper sauce
- 2 ears fresh corn (shave from the cob)
- 1 red sweet bell pepper, coarse chopped
- 1 onion, coarse chopped
- 12 cherry tomatoes, cut in halves
- 1 zucchini, coarse chopped
- 1 lb medium shrimp, peeled and deveined
- 6 tablespoons butter, melted
- 1⁄4 teaspoon dried rosemary
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Lay out 4 (12x12-inch) pieces of Reynolds Wrap heavy foil. Brush each with a little butter.
- Mix mustard, lemon juice, and pepper sauce in large bowl. Add corn, bell pepper, onion, tomatoes, zucchini, and shrimp. Toss together.
- Divide evenly on 4 pieces of Reynold's Wrap heavy foil. Drizzle remaining butter over vegetables in packets. Sprinkle with rosemary, dill, salt and pepper.
- Fold and wrap foil to enclose contents. Place on grill, seam side up, over medium heat. Grill 25 - 30 minutes until vegetables are tender and shrimp turns pink. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
BDMK
USA