Shrimp and Butter Foil Packs

Ingredients

1 lb. shrimp, peeled and deveined
1 cup cherry tomatoes, halved
4 tbsp. melted butter
3 cloves garlic, minced
1 tsp Italian seasoning
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
¼ cup heavy cream  [only if a Tuscan recipe; ew nope]
¼ cup freshly grated Parmesan, plus more for garnish
Thinly sliced basil, for garnish

Directions

    Preheat grill to medium-high. In a large bowl, toss shrimp, tomatoes, melted butter, garlic, and Italian seasoning together. Season with salt, pepper, and a pinch of red pepper flakes.

    Cut 4 large pieces of foil about 10” long and divide shrimp between each. Pour about 1 tablespoon cream over each packet and top with Parmesan. Fold foil packets crosswise to completely cover shrimp, then roll sides to seal packet.

    Place foil packets on grill and cook until shrimp is cooked through and tomatoes are just starting to burst, 10 minutes.

    Top with more Parmesan (no) and basil before serving.