Servings: 4

•1½ pounds large shrimp, peeled and deveined •1½ pounds large shrimp, peeled and deveined
•4-6 cups broccoli florets •4 to 6 cups broccoli florets
•salt and pepper, to taste •salt and pepper, to taste
•½ cup butter, melted •½ cup butter, melted
•2 tablespoons honey •2 tablespoons honey
•3 teaspoons minced garlic •3 teaspoons minced garlic
•½ teaspoon dried basil •½ teaspoon dried basil
•½ teaspoon dried oregano •½ teaspoon dried oregano
•¼ teaspoon dried thyme •¼ teaspoon dried thyme
•¼ teaspoon crushed red pepper flakes •¼ teaspoon crushed red pepper flakes
•½ lemon, thinly sliced •½ lemon, thinly sliced
•½ lemon, cut into wedges •½ lemon, cut into wedges
•fresh parsley or thyme for topping (optional) •fresh parsley or thyme for topping (optional)

1.Combine shrimp and broccoli in a large bowl. (SEE NOTE) Season with salt and pepper, to taste.
2.In a small bowl whisk together melted butter, honey, garlic, basil, oregano, thyme, and red pepper flakes. Pour mixture over shrimp and broccoli, then toss to combine.
3.Divide shrimp and broccoli between four 12x12 inch pieces of foil. Add 2 to 3 lemon slices to each, then wrap tightly to close each foil pack.
4.Grill over medium-high heat for 10 to 12 minutes OR bake at 400 degrees for 15 to 20 minutes.
5.Drizzle fresh lemon juice (using the lemon wedges) over the shrimp and broccoli and top with fresh parsley or thyme if desired. Serve immediately.

For the broccoli, if you prefer a little more firm then simply add broccoli straight to the bowl along with the shrimp in step one. If you prefer softer broccoli, boil for 2-3 minutes before adding to the bowl.  For the broccoli, if you prefer a little more firm then simply add broccoli straight to the bowl along with the shrimp in step one. If you prefer softer broccoli, boil for 2 to 3 minutes before adding to the bowl.
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