Ingredients:

1 lb large shrimp, peeled and deveined
1 bunch asparagus, trimmed
2 tablespoons olive oil
1 lemon, thinly sliced
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your grill to medium-high heat or an oven to 400°F (200°C).
Cut four sheets of foil, each about 12 inches long.
Toss the shrimp and asparagus with olive oil, garlic, Italian herbs, salt, and pepper.
Divide the shrimp and asparagus evenly among the foil sheets. Top each with a few lemon slices.
Fold the foil over the shrimp and asparagus, pinching the edges to seal tightly.
Grill over medium-high heat or bake in the oven for about 10-12 minutes, until shrimp are pink and opaque, and asparagus is tender.
Carefully open the foil packs, watch for steam, and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes | Kcal: 220 kcal | Servings: 4 servings