OK…here is another interesting recipe for the campfire!
Spicy Creole Shrimp
The sauce is where all the flavor of this dish is, so serve it over rice or with crusty bread for sopping.
Olive oil spray or nonstick cooking spray
1 large clove garlic, minced
1 small onion, diced
1 large red bell pepper, seeded and diced
1 teaspoon paprika
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/8 to 1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Worcestershire sauce
Juice of 1 lemon
2 pounds shrimp, peeled
1/4 cup butter (1/2 stick), cut into pieces
In a medium bowl or pot, mix together garlic, onion, bell pepper, paprika, thyme,
cayenne, salt, pepper, Worcestershire sauce, and lemon juice and toss with shrimp. Prepare 4 large squares of aluminum foil by spraying with olive oil or cooking spray. Place 1/4 of shrimp mixture in the center of each piece of foil and top each with 1/4 of the butter. Fold up sides and seal securely, leaving room for heat and steam to circulate inside.
Grill packets over high heat until shrimp are cooked through, about 15 to 20 minutes. Serve immediately.