Foil Packet Shrimp Scampi

Use the foil packet grilling method for your favorite shrimp scampi dish. Shrimp Scampi is usually served over rice or pasta but cooked polenta would be another tasty alternative. Pair the meal with a fresh, colorful, and simple summer salad Tomato, Cucumber, and Avocado Salad. 

Shrimp Scampi in Foil Packets
Cook's Notes:
One 16. oz. package of shrimp serves four when divided about 7-8 pieces of shrimp per person. Recipe adapted from damndelicious.com
Ingredients:

• 1 box of Uncle Ben's Wild and Long Grain Rice
• 1- 16. oz. package uncooked thawed shrimp with tails, peeled and deveined
• 4 teaspoons melted butter
• 2 tablespoons dry white wine
• 4 garlic cloves, minced
• Fresh herbs-total of 3-4 TB. parsley, rosemary, thyme
• 1-2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon crushed red pepper flakes
• Sea salt and ground pepper to taste

Directions:

• Make rice according to box directions.
• Preheat gas grill to medium-high.
• In a large bowl, combine shrimp, wine, fresh herbs, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Marinate for 5 minutes.
• Cut 4 pieces of foil about 12 inches long. Use a slotted spoon and divide the shrimp mixture evenly into 4 equal portions in the center of the foil.
• Divide the liquid equally. 
  
  
  
• Fold up all 4 sides of foil packets covering completely and sealing packets closed. 
• Place foil packets on the grill and cook just until cooked through about 10-12 minutes. 
• Serve immediately over rice.
  
  Tomato, Cucumber,  Avocado Salad 

Cook's Notes: The recipe serves four.
Salad Ingredients:

• 2 cups tomatoes (red, yellow, and orange), diced and patted dry on a paper towel
• 1 large English cucumber, peeled and diced
• 1 large avocado or 2 small, peeled, pit removed and chopped
• 1/2 cup red onion, diced
• Optional adding in chopped Romaine

Dressing Ingredients:

• 2 tablespoons each fresh basil and parsley
• 3 tablespoons white balsamic, Pomegranate Quince, or Oregano Balsamic Vinegar 
• 2 tablespoons olive oil or Lemon Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 garlic cloves, diced
• Salt and pepper to taste

Directions:

• Place all dressing ingredients in a screw-top jar or blender and mix well. Taste test to balance ingredients. Refrigerate for one hour.
• Re-shake and season with salt and pepper. Drizzle over salad right before serving.

Add a sweet finish to the meal with an old-fashioned summertime treat Root Beer Floats and Chocolate Chip Cookies.