Shrimp Scampi en Cartoccio

Serves 6

• 3 lb large shrimp

• 3 lb Scampi butter

• 3 lb aluminum foil pouch

• 2 sticks unsalted butter

• 2 tablespoons extra virgin olive oil

• 6 cloves garlic

• ½ cup parsley

• ¼ cup basil

• 1 teaspoon dry oregano

• 2 teaspoons lemon juice

• 2 teaspoons salt and pepper

METHOD FOR THE SCAMPI BUTTER:

1. Preheat grill to medium heat and leave covered.

2. Mix soft butter in a bowl with all ingredients.

3. Season with salt and pepper.

4. Set aside.

METHOD FOR THE SHRIMP:

1. Cut two sheets of heavy duty aluminum foil, each 14 x 8 inches in size. Place the sheet of foil shiny-side down, narrow edge toward you, on work surface.

2. Smear butter in the center of the rectangle, arrange half of shrimp in a single layer and distribute a little more butter over top of shrimp.

3. Fold the top half of the foil over shrimp and bring the bottom and top edges together.

4. Fold the edges over several times and repeat with both sides of foil pouch the same way, folding edges toward center at least two to three folds.

5. Repeat this with two more pieces of foil to create a second pouch.

6. When ready to cook, place foil packages in center of grill, cover grill and cook for 6 to 7 minutes, or until pouches have puffed up.

7. Serve immediately. Slice pouches open, spoon scampi onto a plate or serve right in pouch.