Instructions

• Preheat the oven to 450°F (or preheat a grill to medium-high if grilling). Tear 4 sheets of aluminum foil about 12 × 12 inches and set them aside.
• In a large bowl, combine 1.5 lb raw shrimp (tailed and deveined), 2 cloves minced garlic, 2 tablespoons avocado oil (or olive oil or melted butter), and 1 teaspoon each smoked paprika, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper. Toss until everything is evenly coated.
• Divide the shrimp mixture evenly among the 4 foil sheets. Add about 1 cup broccoli florets to the center of each sheet on top of the shrimp.
• Fold the foil over each pile and crimp the edges tightly to form sealed packets, leaving a little space inside for steam to circulate.
• Place the foil packs seam-side up on a baking sheet if using the oven, or directly on the preheated grill if grilling. Cook for 15 minutes, until the shrimp are opaque and firm and the broccoli is tender.
• Remove the packs from the oven or grill using tongs or oven mitts. Carefully open each packet away from your face to release steam, and serve immediately.