24large (31/35) shrimppeeled and deveined (tail left on if desired)
fresh basil leaveschiffonade for garnish
Sriracha Sauce for serving, optional
In a mini food processor, mince garlic, basil, and cilantro. Add butter, red curry paste, salt and pepper, and process till combined. You can also chop finely with a chefs knife and combined the ingredients in a bowl.
On two pieces of heavy-duty foil, divide shrimp and lay in a row. Dot with the desired amount of compound butter (you can control the fat here). Seal tightly and place on a hot grill. Allow it to cook for about 10 minutes; you will notice the packets puff up when it is done.
Serve the shrimp straight out of the packets if you wish! Or plate it with chiffonades of basil and Sriracha sauce. Don't forget the bread!
How many foil packets does this make?
This makes 2 foil packets, and serves 4. You can also make these into 4 individual portioned foil packets.