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Recipe Summary

prep:
15 mins
grill:
12 mins to 15 mins
Servings:
4
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Ingredients

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Directions

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  • Prep charcoal grill with medium-hot coals or heat gas grill to medium-high.

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  • Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.

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  • In a large bowl, stir together 2 teaspoons of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss with tomatoes and olives. Evenly place mixture on one half of each foil piece.

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  • In the same bowl, combine garlic, lemon zest, remaining 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, and mix well. Add shrimp; toss to coat completely. Divide shrimp evenly among packets, arranging over tomato mixture.

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Create a packet:
  • Fold second half of foil over shrimp and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place packets on grill rack; grill 12 to 15 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle each serving with chopped parsley, and serve with brown rice on the side. (See photo, page 172.)

Nutrition Facts

184 calories; total fat 9g; cholesterol 161mg; sodium 672mg; carbohydrates 8g; fiber 2g; protein 19g.

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