Grilled Shrimp Piccata in Foil
Ingredients
- 1 pound raw shrimp (peeled, deveined, tails off (I used 16-20 size) )
- 1½ tablespoon capers
- 2 tablespoons lemon juice (and 1 teaspoon lemon zest, from 1 lemon)
- 1 lemon (cut into thin slices)
- 2-3 garlic cloves (finely minced)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ tablespoons butter (divided)
Instructions
- 1
Preheat an outdoor grill to 350° F covered over high heat.
- 2
In a large bowl add capers, lemon juice and zest, garlic, salt and black pepper and stir. Add the shrimp.
- 3
Tear off 3, 12-inch pieces of heavy duty foil. Divide the lemon slices and place on the bottom of each. Divide the shrimp mixture, spooning each portion in the center of each piece of foil. Top each foil packet with ½ tablespoon of butter.
- 4
Bring two ends up and over the shrimp and crimp to close. Crimp sides so everything is completely enclosed. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.
- 5
Carefully place the foil packets on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 5 to 6 minutes. Remove the foil packets to the rimmed baking sheet.
5 min - 6
Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening, serve with lemon wedges, if desired.
Nutrition
Per serving (based on 3 servings)
