Grilled Seafood Packets with Cajun Honey Mustard Butter
Ingredients
4 salmon filets
1/2 pound large shrimp (peeled & de-veined) tails on or off
2 tablespoons olive oil
kosher salt & pepper, to taste
1 lemon washed, and sliced thinly into coins
Cajun Honey Mustard Butter
1/3 cup butter, softened
1 tbsp honey
1 tbsp Curry Dijon, Honey Horseradish, Beer Chipotle or Hot Honey Jalapeño
3 tsp minced garlic (about 3 cloves)
2 tbsp Cajun seasoning
2 tbsp parsley or chives, finely chopped, garnish
Kosher salt and freshly ground black pepper, pepper to taste (about 1/4 tsp each)
Directions
Prepare 4 12×12 inch pieces of foil and set aside.
Drizzle salmon with olive oil, rub over whole surface, then season with salt and pepper. Repeat process with the shrimp.
To make the butter, combine all ingredients in a bowl or food processor and set aside.
Assemble foil packs by placing salmon in the middle, topped with a few coins of lemon and 3-4 shrimp. Spoon about 2 tbsp Cajun butter onto the shrimp and salmon. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak.
Grill the foil packs over medium-high heat salmon-side down for 10-15 minutes, until shrimp are opaque and salmon is cooked through and flaky.
Serve with freshly chopped parsley and crusty bread, if desired.
