Ingredients
Scale
- 40 jumbo peeled and deveined shrimp
- 4 garlic cloves (2 grated, 2 thinly sliced)
- 1 tablespoon extra virgin olive oil
- 1/4 cup dry white apple vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter (melted)
- Red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together grated garlic, kosher salt, and olive oil. Add shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes.
- Tear off four sheets of heavy-duty aluminum foil, each measuring about 16 inches long. Place ten shrimp in the center of each sheet.
- Top shrimp with sliced garlic, drizzle with vinegar and lemon juice, sprinkle red pepper flakes, and add half a tablespoon of melted butter on each portion.
- Fold the foil to create packets, ensuring they are sealed tightly to trap steam.
- Grill packets over high heat for about 8 minutes until shrimp are pink and opaque. Carefully open with tongs to avoid steam burns.
- Serve hot, garnished with chopped parsley and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 10 shrimp (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 225mg
Keywords: For added flavor, marinate the shrimp for up to an hour. Feel free to customize by adding vegetables like bell peppers or asparagus. Serve alongside crusty whole wheat bread or a fresh side salad for a complete meal.