Grilled Shrimp Foil Packets

Rob introduced us to this really awesome, easy to make all-emcompassing meal. It is originally from Delish.com.

Aug 28, 2016

INGREDIENTS (serves 4)

• 1 1/2 lb. large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 lb. red bliss potatoes, chopped into 1-in pieces
• 2 tbsp. extra-virgin olive oil
• 4 tbsp. butter
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley leaves

METHOD

Preheat grill over high heat. Cut 4 sheets of heavy duty foil about 12 inches long. If using regular foil, double the sheets.
Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil.
Add the Old Bay seasoning and season to taste with salt and pepper.
Toss gently to combine.
Top each mixture with parsley, lemon and a tablespoon of butter each.
Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
Serve immediately.

CHEF's NOTES:

• Although this recipe calls for Andouille Sausage, you can substitute with your favorite Polish, Linguisa, Kielbasa, Bratwurst, etc. To reduce cleanup, simply serve the dish in it's foil wrap...or if you don't mind cleaning the dishes, transfer each packet to a plate.