BBQ Shrimp En Papillote

• 4 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon tomato paste
• 14 teaspoon cayenne
• 14 teaspoon Old Bay Seasoning
• 8 ounces clam juice
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 12 a lemon, juice of
• salt, to taste
• pepper, to taste
• Tabasco sauce
• 12 jumbo shrimp, peeled, deveined
• 4 slices crusty French bread, buttered on both sides (1-inch thick)
• thin slices lemon, halved
• bay leaf
• 14 cup scallion, thinly sliced

1. Preheat grill to medium.
2. To prepare packets, tear a piece of foil to make a 20 x 12" sheet.
3. Fold the sheet in half to form an 10 x 12" piece, then fold in half again.
4. Saute garlic, herbs, flour, paprika, tomato paste, cayenne, and Old Bay in butter in a saucepan over medium heat about 2 minutes.
5. Add clam juice, honey, Worcestershire, lemon juice, salt, pepper, and Tabasco.
6. Simmer to reduce and thicken slightly, about 5 minutes.
7. Transfer 1/2 cup sauce to a bowl to cool; keep remaining sauce warm on the stove.
8. Toss shrimp in cooled sauce.
9. Place a slice of buttered bread on half of each piece of prepared foil.
10. Divide sauce-coated shrimp among bread slices.
11. Top each with two slices of lemon and a bay leaf.
12. Loosely fold the other of foil half over the filling until the ends meet.
13. Tightly close the three open sides of the packet using a double foldfold each seam over twice, firmly creasing to seal.
14. Grill 810 minutes, or until shrimp are cooked through.
15. Stir scallions into the sauce.
16. Open packets and drizzle with warm sauce before serving.

unsalted butter, garlic, thyme, fresh rosemary, flour, paprika, tomato paste, cayenne, clam juice, honey, worcestershire sauce, salt, pepper, tabasco sauce, jumbo shrimp, crusty, thin slices lemon, bay leaf, scallion

Taken from www.food.com/recipe/bbq-shrimp-en-papillote-240808 (may not work)