- 1 1/2 lbs large (21/25) shrimp peeled and deveined*
- 2 Tbsp dry white wine or chicken broth
- 4 tsp minced garlic (4 cloves)
- 2 tsp lemon zest
- Salt and freshly ground black pepper
- 6 Tbsp butter diced into small cubes
- 1 1/2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- 1 lb medium thickness asparagus woody ends trimmed
Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
