• 1 1 /2 pounds medium shrimp, peeled and deveined
  • 1/2 cup unsalted butter, melted
  • Two tablespoons of dry white wine
  • Four cloves garlic, minced
  • One tablespoon of chopped fresh rosemary
  • One tablespoon of chopped fresh thyme leaves
  • One tablespoon of freshly squeezed lemon juice, or more, to taste
  • Zest of 1 lemon
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • Two tablespoons chopped fresh parsley leaves


  • Preheat a gas or charcoal grill over high heat.
  • In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest, and red pepper flakes; season with salt and pepper to taste.
  • Cut four sheets of foil about 12 inches long. Divide the shrimp mixture into four equal portions and add to the center of each foil in a single layer.
  • Fold up all four sides of each foil packet over the shrimp, covering it completely and sealing the boxes closed.
  • Place foil packets on the grill and cook until just cooked through about 10-12 minutes.
  • Serve immediately, garnished with parsley if desired.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *