Instructions:
Preheat the grill to medium-high heat (about 400 – 425 degrees F).
Cut 4 sheets of 14 x 12-inch heavy-duty aluminum foil and then place each piece individually on the counter.
Divide the shrimp into packets near the center and place the asparagus on one side of the shrimp (toward the long side of the foil).
Pour 1/2 tablespoon white wine over each. Sprinkle with garlic (1 teaspoon per packet) and lemon zest, then season with salt and pepper.
Divide the butter pieces evenly among the packets, dividing them over the shrimp and asparagus.
Roll up the packets and crimp the edges together, then wrap the ends (don’t wrap too tightly – leave a little extra space inside for heat to circulate).
Grill, sealed side up, until shrimp are cooked through, about 9-10 minutes.
Carefully remove from packaging and drizzle with lemon juice (or just serve with lemon wedges) and sprinkle with parsley.
