Grilled Shrimp and Asparagus With Dill Butter

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat grill.
  • Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
  • Rinse shrimp and pat dry with paper towels, set aside.
  • Snap off and discard woody bases from asparagus.
  • Cut asparagus diagonally into 2-inch pieces.
  • In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
  • Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
  • Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
  • Bring up opposite edges of foil and seal with a double fold.
  • Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
  • Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
  • Serve over pasta or rice, drizzle with juices from foil packet.
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