Heat-Infused Grilled Shrimp with Reynolds Wrap®

Step 1

Start by mixing together the lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil, and garlic in a bowl. Slowly whisk in the oil until the marinade thickens a bit. Set aside half of this marinade for basting later. Toss the shrimp in the remaining marinade, making sure each piece is well coated. Cover the shrimp and pop them in the fridge for about 30 minutes to soak up all those flavors. When you're ready to grill, drain the shrimp and discard the leftover marinade. Preheat your grill to medium-high, around 400 to 450 degrees. Take a sheet of Reynolds Wrap® Nonstick Aluminum Foil and cut a few slits in it, then place it on the grill with the nonstick side facing up. Arrange the shrimp on the foil and grill them uncovered for 4 to 6 minutes, turning once halfway through and basting with the reserved marinade to keep them juicy. Once they’re pink and firm, take them off the grill and set the foil aside to cool before handling.