Shrimp Boil Packet

Makes 4 tin foil packets

Ingredients

20 shrimp, 21/25 count

8 small red potatoes, quartered

3 corn on the cob, cut into thirds

2 garlic cloves, minced

4 tbsp butter, melted

1 tsp cumin

1 1/2 tsp chili powder

1/2 tsp cayenne

1 lemon, halved and then quartered

2 tbsp fresh basil, chopped, for garnish

2 tbsp fresh parsley, chopped, for garnish

Directions

Bring a large stockpot of water to a boil. Add in cut up potatoes and corn. Bring water back to a boil. Cook for 5 minutes. Remove from heat and drain in a colander.

In a medium bowl, combine the melted butter, garlic, cumin, chili powder, and cayenne. Add shrimp, potatoes, corn and lemon. Stir to combine.

Set out four, 18 x 12 pieces of tin foil. Divide all the ingredients between the pieces of tin foil. Seal your foil packet as tightly as possible. Fold two opposite sides of the foil in towards the middle so the edges meet. Roll edges down to create a seal. On the remaining sides, roll down each edge – sealing the packet. 

Place on grill on direct heat. Cook for 8 - 10 minutes (depending on grill heat), flipping at the half way point. Garnish with fresh basil and parsley.