| Shrimp and Vegetables Grilled in Foil Packs | |
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1/2 russet potato, chopped into 1/4" pieces 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 3 celery stalks, chopped 1/3 yellow onion, chopped 1 carrot, chopped 1 C mushrooms, chopped 1/4 C italian parsley, chopped |
30 peeled, raw medium-sized shrimp juice of 1 lemon 1/4 C olive oil 2T butter 1 garlic clove, minced 1/4 t red pepper 1/4 t black pepper 1/2 t garlic salt dash Mrs. Dash 2 chicken boullion cubes, crushed |
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Start coals. Put shrimp in a bowl, add 1/2 the lemon juice, 1/8 C olive oil and butter. Sprinkle with 1 crushed boullion cube. Add red and black pepper, garlic and garlic salt, and Mrs. Dash. Let sit in refrigerator for about 10 minutes. Combine vegetables and parsley. Add shrimp mixture. Divide mixture into 4 equal portions and place each on a 9"x12" piece of aluminum foil. Drizzle remaining olive oil and lemon juice over the 4 portions. Sprinkle with pepper and remainder of crushed boullion cubes. Seal packets and place on grill. Cover. Let cook about 10 minutes (rotating grill about every 3 minutes if there are hot spots). Test for doneness of shrimp and potatoes. Serve with rice. 4 servings. |
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