Ingredients:

  • 5 lbs large shrimp, peeled and deveined
  • 1 lb asparagus spears, trimmed
  • 1 large lemon (half juiced, half sliced)
  • 1/4 cup fresh parsley, finely chopped
  • 4 Tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper (optional).
  2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, oregano, smoked paprika, salt, pepper, and the juice of half the lemon. Mix until thoroughly combined.
  3. Place the shrimp and trimmed asparagus into a large mixing bowl. Pour the seasoned butter mixture over the top and gently toss until the seafood and vegetables are evenly coated.
  4. Tear off four large, equal squares of heavy-duty aluminum foil (approx. 18 inches). Lightly brush the centre of each square with a drizzle of olive oil.
  5. Divide the shrimp/asparagus mixture evenly among the four foil squares, placing the mixture in the centre of each piece. Top each portion with 1–2 thin slices of the remaining lemon.
  6. Seal the packets tightly by bringing the two long sides up, folding the edges over twice, and then crimping and folding the two open ends to ensure a secure seal that traps steam.
  7. Place the sealed foil packs onto the prepared baking sheet and bake for 12 to 15 minutes, or until the shrimp turns opaque pink.
  8. Carefully transfer the hot packets to plates. Instruct diners to open them cautiously at the table to release the fragrant, hot steam.