Grilled Lemon Garlic Shrimp and Asparagus
Grill lemon garlic shrimp and asparagus without losing them through the grill grate by using Reynolds Wrap® Non-Stick Aluminum Foil.
- 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
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.
Calories: 639kcalCarbohydrates: 33gProtein: 52gFat: 34gSaturated Fat: 16gCholesterol: 632mgSodium: 2260mgPotassium: 529mgFiber: 4gSugar: 4gVitamin A: 1556IUVitamin C: 46mgCalcium: 393mgIron: 8mg