Grilled Shrimp and Asparagus With Dill Butter

“Shrimp and asparagus are grilled in a packet with a lemony dill butter, then served over pasta or rice. Great to make up packets before going camping to have a fancy meal in the woods. From Better Homes and Gardens.”

Ingredients Nutrition


  1. Preheat grill.
  2. Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
  3. Rinse shrimp and pat dry with paper towels, set aside.
  4. Snap off and discard woody bases from asparagus.
  5. Cut asparagus diagonally into 2-inch pieces.
  6. In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
  7. Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
  8. Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
  9. Bring up opposite edges of foil and seal with a double fold.
  10. Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
  11. Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
  12. Serve over pasta or rice, drizzle with juices from foil packet.

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