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.
Recipe from GirlsCanGrill.com
- 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: 639kcal | Carbohydrates: 33g | Protein: 52g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 632mg | Sodium: 2260mg | Potassium: 529mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1556IU | Vitamin C: 46mg | Calcium: 393mg | Iron: 8mg