Grilled Shrimp Foil Packets
From McGough's Recipes
INGREDIENTS
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 smoked andouille sausages, thinly sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 1 lb. red bliss potatoes, chopped into 1-in pieces
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. freshly chopped parsley
- 1 lemon, sliced into thin wedges
- 4 tbsp. butter
DIRECTIONS
- Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long.
- Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper.
- Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
- Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
- Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).