Disclosure: This recipe was sponsored by Reynolds Wrap®. All opinions are my own.
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My philosophy is that you can grill anything. But when it comes to smaller, skinnier foods, grilling them can be a little challenging.
I’m sure we’ve all lost a shrimp and asparagus or two between the grill grates. To help harness runaway food, I use Reynolds Wrap® Non-Stick Aluminum Foil.
For the asparagus, I sliced off the woody ends and cut the stalks into about 2-inch pieces. You would never be able to grill these the traditional way. The shrimp are peeled and deveined.
The lemon-garlic butter sauce is a classic blend that goes fantastic with both the shrimp and asparagus. You’ll pour half on the shrimp and half on the asparagus. This way, you can reuse the asparagus bowl when everything is done cooking.
Reynolds Wrap® Non-Stick Aluminum Foil is a great tool for grilling. After preheating your grill at medium/medium-high heat, place two sheets of foil directly on the grill—the dull side with the watermark should always be facing the food to benefit from the non-stick properties.
Then, just add the shrimp and asparagus right on top of the foil. Everything grills in less than 10 minutes.
Reynolds Wrap® makes prepping, cooking and cleaning easy. If you didn’t use foil, not only would the small asparagus pieces slip through the grates, but all of that butter would end up on your grill, making cleanup a mess.
After the shrimp are pink and the asparagus is tender, combine them in a bowl and serve with some white rice and lemon wedges.
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Grilled Lemon Garlic Shrimp and Asparagus
Equipment
- Reynolds Wrap® Non-Stick Aluminum Foil
Ingredients
- 2 lemons
- 1 stick butter, melted
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb large shrimp, peeled and deveined
- 1 bunch asparagus
- 2 cups cooked rice
- Reynolds Wrap® Non-Stick Aluminum Foil
Instructions
- Juice and zest two lemons, removing seeds. Whisk in a small bowl with the butter, olive oil, garlic, salt and pepper.
- Place the shrimp a large bowl. Pour in 2/3 of the lemon garlic butter sauce. Stir gently to coat.
- Trim about one inch from the woody ends of the asparagus and discard. Cut the remaining asparagus spears into 2-inch pieces. Place in another large bowl. Add the remaining sauce and toss gently.
- Heat the grill to medium-high. Add two large sheets of Reynolds Wrap® Non-Stick foil on top of the grill grates.
- Pour the shrimp and asparagus onto the foil. Spread into a single layer. Save the asparagus bowl.
- Grill, turning occasionally for 6-8 minutes or until the shrimp are pink and the asparagus is slightly tender.
- Place in the asparagus bowl. Toss to combine. Serve with cooked rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
