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Easy Grilled Tapas Party

  • Prep Time: 10 minutes
  • Cook Time: 8 to 10 minutes
  • Servings: 4
  • Course: Main Dish

Capture the flavors and conviviality of Spain’s “small plate” culture with easy set up and cleanup from Reynolds Wrap Ambassador BBQ Bible.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 2 lbs jumbo shrimp (peeled and deveined)
  • 1/3 cup extra virgin olive oil
  • Zest and juice from 1/2 lemon
  • 1 tablespoon Spanish sherry or white wine
  • 3 cloves garlic, peeled and finely minced
  • 1 teaspoon smoked Spanish paprika (pimentón)
  • Coarse salt (sea or kosher), to taste
  • Freshly ground black pepper
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 1/2 tablespoons cold butter, cubed
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving


Step 1

Set up your grill for direct grilling and heat to medium-high.

Step 2

In a mixing bowl, combine the olive oil, lemon zest and juice, sherry, garlic, paprika, and salt and pepper to taste (about 1/2 teaspoon of each). Whisk to emulsify. Add the shrimp and stir gently to coat.

Step 3

Tear off a 12- by 20-inch piece of Reynolds Wrap® Non-Stick Foil. Place it dull side up (non-stick side) on your workspace. Arrange the shrimp in the center in a single layer. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the shrimp.

Step 4

Place the foil packet on the grill grate and grill, turning once or twice, until the shrimp are pink and opaque, 8 to 10 minutes, depending on the size of the shrimp. Open the packet carefully and dot with the butter cubes. (The butter will melt into the sauce.) Sprinkle with the parsley. Serve with crusty bread.

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