Grilled Shrimp Piccata in Foil
Shrimp piccata takes on a summer-friendly twist with this foil-packet method. Lemon, capers, and butter meld together in individual parcels, ensuring minimal cleanup and concentrated flavor.
Ingrédients
- 1 pound raw shrimp · peeled, deveined, tails off
- 1 1/2 tbsp capers
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 lemon · cut into thin slices
- 2-3 garlic cloves · finely minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp butter · divided
Préparation
- 1
Preheat an outdoor grill to 175°C with the lid closed.
- 2
In a large bowl, combine the capers, lemon juice, lemon zest, garlic, salt, and black pepper. Stir well, then add the shrimp and toss to coat.
- 3
Tear off 3 pieces of heavy-duty foil, each 12 inches long. Arrange the lemon slices on the bottom of each sheet. Divide the shrimp mixture among the centers of the foil pieces and top each portion with ½ tablespoon of butter.
- 4
Bring the two long edges of the foil up and over the shrimp, crimping them together to seal. Crimp the sides to ensure the packets are completely enclosed. Place the packets on a rimmed baking sheet for easy transport.
- 5
Carefully transfer the packets to the grill. Turn the burners directly under the packets to low heat, close the grill lid, and cook for 5 to 6 minutes.
- 6
Carefully open the packets, being mindful of the hot steam trapped inside, and serve immediately.