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Name: Better Than Marinade
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Lemon & Garlic Shrimp Boil Foil Packs

This grilled take on a shrimp boil is portioned into individual foil packets for a tasty meal that’s fun and easy for summer backyard entertaining.

Recipe tags: lemon-garlic-butter base, moderate difficulty, seafood

Ingredients

Quantity	Ingredient
1 ½ lbs	mini potatoes
2 ears	corn, quartered
1	red onion, cut into 1-inch wedges
12 oz	andouille sausages, cut into 1-inch chunks
1 lb	peeled and deveined shrimp (tails on) (21–25 count)
1 ¼ cups	Better Than Marinade^® Lemon and Garlic Butter
1 cup	butter
1 ½ tsp	Old Bay seasoning
2 tbsp	finely chopped fresh parsley
	Lemon wedges, for serving

11.5 oz.

Directions

1
In large saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender but with some resistance in center. Let cool completely.
2
Preheat grill to medium-high heat. Meanwhile, in large bowl, toss together corn, onion, sausage and shrimp in Lemon & Garlic Butter Marinade.
3
Arrange 4 large double-layered squares of foil on work surface. Divide shrimp boil mixture evenly among squares. Fold each packet to seal and enclose filling.
4
Grill foil packets, flipping halfway through the grill time, for 12 to 15 minutes. (If foil packets are cooking too quickly, move to indirect heat.) Let packets rest for 5 minutes before opening.
5
Meanwhile, in small saucepan set over low heat, cook butter and Old Bay seasoning until melted. Keep warm.
6
Carefully open foil packets. Garnish with parsley. Serve with lemon and warm seasoned butter for dipping.

Tip: Substitute andouille sausage with smoked kielbasa if preferred.

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