PROVENCAL SHRIMP
4 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
3 cups cherry tomatoes, halved
1/3 cup kalamata olives, chopped coarsely
4 cloves garlic, minced
2 tsp lemon zest
1 pound medium peeled and deveined shrimp, tails on
1/4 cup chopped Italian parsley
Fully cooked brown rice
Heat outdoor grill. Using 12 inch wide foil, cut 4 pieces 32 inches long, fold
each piece in half to make a rectangle. Coat foil pieces with cooking spray. In
bowl, stir together 2 tsp oil, 1/4 tsp salt and pepper. Toss with tomatoes and
olives, place mixture on one half of each foil piece. In the same bowl, combine
garlic, lemon zest, remaining olive oil, salt and pepper, mix well. Add shrimp,
toss to coat. Divide shrimp among packets, arranging over tomato mixture.
CREATE A PACKET---Fold second half of foil over shrimp and vegetables. Tightly
seal sides and front edges, leaving space for steam to build. Place packets on
grill, grill 15 min. Open packets, transfer contents to 4 serving plates.
Sprinkle each serving with chopped parsley and serve with brown rice on the
side.
This recipe makes 4 servings Provencal Shrimp.*
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