CARIBBEAN SHRIMP PACKETS

4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1 can (15 1/4 oz.) pineapple chunks in juice, drained
1 1/2 pounds medium raw shrimp, peeled and deveined
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut in pieces
1/4 cup packed brown sugar
1 1/2 tablespoons lemon juice
Hot cooked rice

Preheat oven to 450 degreesF or grill to medium-high.

Center one-fourth of pineapple chunks on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange shrimp in even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 12 to 14 minutes on a cookie sheet in oven OR

Grill 8 to 10 minutes in covered grill. Serve over rice.

Number of Servings: 4