Shrimp Boil Foil Packs



1 1/4 lb. EZ-peel shrimp (16- to 20-count)

1 tsp. Old Bay seasoning

2 ears corn, shucked

1 jalapeño, thinly sliced

1 cup light beer, divided

2 tbsp. fresh lemon juice, divided


Heat grill to high. In large bowl, toss shrimp with Old Bay seasoning. Tear off four 20-inch-long pieces of foil and arrange on 2 baking sheets.

Cut each ear of corn into 6 pieces. Divide corn and jalapeño among foil sheets, placing them on one half, then top with shrimp. Lift edges of foil slightly and add 1/4 cup beer and 1/2 tablespoon lemon juice to each. Cover with other half of foil, fold over edges, and crimp to seal.

Grill, covered, 10 minutes. Transfer packets to 4 plates. To serve, using scissors or knife, cut an “X” in the center of each and fold back triangles.


(per serving): About 135 calories, 2 g fat (0.5 g saturated), 17 g protein, 970 mg sodium, 12 g carbohydrate, 1 g fiber