Grilled Tomato, Basil, and Shrimp Packets

Serves 2

Ingredients

1 lb. 26-30 count frozen shrimp, peeled and deveined

1 cup cherry tomatoes, quartered

1 cup loosely packed fresh basil, thinly sliced

2 large cloves garlic, minced

2 tablespoons olive oil, plus more for drizzling

Salt and pepper

4 oz. Capellini pasta

Parmesan Reggiano

Directions

Start charcoal grill and maintain coals at high heat. 

Place shrimp in a bowl of cool water until dethawed 15 to 20 minutes. Then rinse, pat dry, and lay out on paper towels until moisture is mostly absorbed.

Combine tomatoes, basil, garlic, olive oil, salt, and pepper in a bowl and mix well. Add the shrimp and toss to evenly coat.

Cut two pieces of aluminum foil about 12 inches long. Divide shrimp into two equal portions and add to the center of the foil in a single layer. 

Bring up the two long edges of the foil together and fold over excess to tightly seal. Next fold in each end until tightly sealed. 

Place foil packets on the grill and grill until shrimp is fully cooked 10 -12 minutes flipping once.

While packets are grilling boil water in a saucepan for pasta.

When the packets are done remove from the grill and then drop the pasta in the boiling water. Cook 3-4 minutes until el dente.

Drain pasta and put on two plates. Open the packets and pour the contents over the pasta. 

Garnish liberally with shredded Parmesan Reggiano, a drizzle of olive oil, and salt and pepper to taste.

Enjoy!

Note:  Foil packets can be assembled ahead of time and packed in a cooler for camping.