Shrimp and Aspargus in Foil Packs

 Cooked together in individual foil packs.  Cook them on the grill or in the oven.

1 1/2 lbs large (21/25) shrimp, peeled adn deveined

2 Tbsp chicken broth

4 tsp minced garlic (4 cloves)

2 tsp lemon zest

salt and freshly ground black pepper

6 Tbsp butter, diced into small cubes

1 1/2 Tbsp fresh lemon juice

2 Tbsp chopped fresh parsley

1 lb medium thickness asparagus, ends trimmed.  

Preheat a grill to medium-high heat (about 400-425 degrees).  Cut 4 sheets of 14 by 12 inch heavy duty aluminum foil then lay each piece separately on countertop.

Divide shrimp among packs near center then place asparagus to one side of the shrimp (going along the long direction of the foil).  Pour 1/2 Tbsp chicken broth over each.  Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.  

Divide butter pieces evenly among packets layering them over the shrimp and asparagus.  Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight- keep a little extra space inside for heat to circulate), Grill sealed side upward,unitl shrimp has cooked through, about 9-10 minutes.  Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.