Grilled Fish  & Shrimp Piccata


1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
3 tablespoons minced fresh basil
6  *fillets (4 ounces each)

12 cleaned, peeled large shrimp

1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers. Brush remaining mixture onto both sides of fish; sprinkle with salt and pepper.

Place in Foil Pouch and grill fish & shrimp, covered, over medium heat 6-8 minutes or until fish just begins to flake easily with a fork.

Plate and sprinkle with basil.

*You can use tilapia, haddock, or flounder fillets.

My kids loved this!

Serve with rice and grilled asparagus.

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