Instructions
Preheat a grill to medium-high heat (about 400 – 425 degrees F).
Cut 4 sheets of heavy-duty 14-by-12-inch aluminum foil, then lay each piece separately on the work surface.
Divide the shrimp into packets near the center, then place the asparagus on one side of the shrimp (going the long direction of the foil).
Pour 1/2 tablespoon of white wine over each. Sprinkle in the garlic (1 teaspoon per package) and lemon zest, then season with salt and pepper.
Divide the butter pieces evenly among the packets by layering them on top of the shrimp and asparagus.
Wrap the packets and fold the edges together, then wrap the ends (don’t wrap too tightly – keep a little extra room inside for heat to circulate).
Grill, sealed side up, until shrimp are cooked through, about 9 to 10 minutes.
Unwrap carefully, then drizzle with lemon juice (or simply serve with lemon wedges for spritz) and sprinkle with parsley.
Notes
For baking: Preheat oven to 425 degrees F. Bake 13 to 15 minutes.
A good side dish for these dishes is couscous, orzo, or rice, as you’ll have that delicious sauce with a little extra to go around.
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