Medium shrimp, 1 pound, peeled & deveined

1 cup unsalted butter, melted

Two tablespoons of dry white wine

Four cloves garlic, minced

Fresh rosemary chopped to 1 tablespoon

Fresh thyme leaves chopped to 1 tablespoon

Lemon juice freshly squeezed, 1 tablespoon or more to taste

Zest of 1 Lemon

1/4 teaspoon red pepper flakes crushed

To taste, add Kosher Salt and freshly ground Black Pepper

Fresh parsley leaves, 2 tablespoons


Pre-heat a grill with charcoal or gas at high heat.

In a large mixing bowl, combine the shrimp, garlic, rosemary and thyme with the butter. Add lemon juice, zest, and red pepper flake. Season to taste with salt and black pepper.

Four foil sheets, each about 12 inches long, should be cut. Divide the shrimp mixture into four equal portions. Add one layer of mixture to each foil.

Fold all four sides of the foil packet over each shrimp and seal the packets.

Place the foil packets onto the grill, and cook for 10-12 minutes or until they are just cooked.

Garnish with parsley if you wish.

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