Shrimp and Clam Pouches

Inspirations: MK and I had a version of this meal in CA and thought it would be fun to make. Plus, it's not too bad for you.

Serves: 2

Ingredients:

• 10-12 peeled med/large shrimp – leave the tails on
• 10-15 Clams – clean them well
• 1 cup of white wine
• ½ stick of butter
• Chopped your favorite veggies – broccoli, onions, bell peppers, jalapenos, carrots, and baby corn
• 2 lemons
• 1 T. of crushed red pepper
• 1-2 T. of Rolfe Rub
• 2 large sheets of heavy-duty aluminum foil
• 2 smaller sheets of heavy-duty aluminum foil 

Prepare:

• Place both sheets of aluminum foil on the counter and (fold (turn-up) each side about an inch or two
• Place in the middle – all chopped veggies
• Place shrimp and clams in the middle as well
• Lemon juice for each lemon per pouch and cut thin rings to add on top
• Pour ½ cup of wine in each pouch
• Put on the red pepper and Rolfe Rub
• Cover with small pieces of aluminum foil to make a pouch
• Cook in over or on the grill at 350 for about 20-25 mins

Build:

• Place on a plate and remove the top piece of aluminum foil
• Serve with your favorite toasted French bread
• And enjoy