Grilled Shrimp Foil Packets

A unique and terrific meal, although time-consuming to prepare.  Use frozen corn, which comes in small chunks, so you can avoid cutting up fresh corn and possibly yourself.   This is another one of those flexible meals, to which you can add almost any root vegetables or starches.  It helps to have a barbecue, although you could try roasting or grilling it on the stovetop.  

4 servings
12 calculated points

Chenin Blanc

Ingredients

• 1½ 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
• 1 tbsp. Old Bay seasoning
• 1 lemon, sliced into thin wedges
• 4 tbsp. butter
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley leaves

Directions

Preheat grill over high heat.
Cut 4 sheets of foil about 12 inches long. 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 4 more sheets 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 15-20 minutes.
Serve immediately.