This is the perfect accompaniment to all the antipasto platters and hors d'oeuvres trays you're making this holiday season. It's also a really nice dinner for yourself with a chilled glass of wine and some crusty bread. It's quick and easy--the shrimp cook in only 8 minutes and there's no cleanup, you just crumble up the foil when you're done and throw it away. Oohhhhhh, so easy...better make 2! :)
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Here's what you do:
You're going to make a packet out of the aluminum foil so tear off enough to fold over.
Place 1 pound of shrimp on the foil and drizzle with a little olive oil. Now add a splash of white wine, some red pepper flakes, a sprinkle of garlic powder, a little seasoned salt, and black pepper. Add some butter on top and fold up your packet tight, because you'll need to flip it.
Take it to your heated grill and...here's the secret: cook it for 2 minutes, flip it and cook it for 2 more, repeating for a total of 8 minutes.
Bring it inside and cut into the top, peeling back the foil and serving it just like that, with some crusty bread to dip into the juices.
This shrimp is so versatile. I do like it for winter, but in the heat of July, I made it for dinner with a caesar salad, some cool marinated feta and mixed olives that I bought, and roasted garlic crostini (posted here in March 2018). It made an appearance at the dinner table all summer.
