Ingredients:

  • 5 lbs Large Shrimp (Raw, peeled, deveined)
  • 4 cups Fresh Broccoli Florets, bite-sized
  • 1 medium Lemon, thinly sliced
  • 6 Tbsp Unsalted Butter, melted
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic, finely minced
  • 1 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. Ensure broccoli florets are uniform in size. Pat the shrimp thoroughly dry using kitchen paper. Prepare four large sheets of heavy-duty aluminum foil (approx. 18 x 12 inches each).
  2. Gently melt the butter. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, oregano, red pepper flakes, salt, and pepper until well combined. This mixture is the Garlic Butter Bath.
  3. Place the prepared shrimp and broccoli florets into a large mixing bowl. Pour the entire Garlic Butter Bath over them and toss vigorously until the shrimp and broccoli are thoroughly coated in the sauce.
  4. Lay the four foil sheets flat. Divide the shrimp and broccoli mixture equally among the four sheets, placing the mixture slightly off-centre. Place two thin lemon slices on top of the mixture in each pack.
  5. Seal the packs: Bring the two long edges of the foil together over the centre of the mixture. Fold the edges over and down tightly, creating a sealed seam. Roll up the remaining open sides tightly to create a completely sealed parcel.
  6. Place the sealed foil packs directly onto a baking tray (if baking) or directly onto the grill grates. Cook for 12 to 15 minutes, until the shrimp is opaque and pink, and the broccoli is fork-tender-crisp.
  7. Carefully remove the packs from the heat and allow them to rest for 2 minutes. Open safely by cutting an 'X' in the top centre of the foil and peeling back the edges (caution: a large burst of steam will escape). Drizzle any accumulated sauce over the top and serve immediately.