Instructions:

1. Preheat a grill to medium-high heat (about 400 – 425 degrees F).
2. Cut 4 sheets of 14 by 12-inch heavy-duty aluminum foil, then lay each piece separately on the countertop.
3. Divide the shrimp among the foil packets near the center, then place the asparagus to one side of the shrimp (going the long direction of the foil).
4. Pour 1/2 tbsp white wine over each packet. Sprinkle over garlic (1 tsp per packet) and lemon zest, then season with salt and pepper.
5. Divide the butter pieces evenly among the packets, layering them over the shrimp and asparagus.
6. Wrap the packets in and crimp the edges together, then wrap the ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
7. Grill, sealed side upward, until the shrimp has cooked through, about 9 – 10 minutes.
8. Carefully unwrap the packets, then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.

Notes:

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