Heat outdoor grill. Using 12 inch wide foil,
cut 4 pieces 32 inches long, fold each piece in half to make a rectangle.
Coat foil pieces with cooking spray. In bowl, stir together 2 tsp
oil, 1/4 tsp salt and pepper. Toss with tomatoes and olives, place
mixture on one half of each foil piece. In the same bowl, combine
garlic, lemon zest, remaining olive oil, salt and pepper, mix well.
Add shrimp, toss to coat. Divide shrimp among packets, arranging over
tomato mixture.
Create a packet:
Fold second half of foil over shrimp and vegetables. Tightly seal
sides and front edges, leaving space for steam to build. Place packets
on grill, grill 15 min. Open packets, transfer contents to 4 serving
plates. Sprinkle each serving with chopped parsley and serve with
brown rice on the side.
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