Herbed Shrimp Scampi in a Pouch

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup butter
• 1 clove garlic, minced
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 3 tablespoons lemon juice
• 2 tablespoons dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds medium shrimp, peeled and deveined
• 6 12x12-inch squares of aluminum foil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Lay the six 12x12-inch foil squares flat on a work surface.

2. Melt the butter in a small saucepan over medium-low heat. Stir in the minced garlic, dried rosemary and dried basil, and cook for 1 minute until fragrant.

3. Remove the pan from the heat and stir in the lemon juice, dry white wine, salt and ground black pepper.

4. Divide the peeled and deveined shrimp evenly among the six foil squares, then spoon the butter mixture evenly over the shrimp in each.

5. Bring the edges of each foil square up and fold them over twice to seal each packet, leaving room inside for steam. Place the packets on a baking sheet.

6. Bake for 12 to 15 minutes, until the shrimp are pink and opaque and reach 145°F (63°C) in the thickest part. Check one packet by carefully opening it.

7. Open the packets carefully, away from your face, so the steam does not burn you. Spoon the buttery juices over the shrimp and serve.