Step 1

Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

Step 2

Prepare the following, placing them all in a large bowl: Finely grate the zest of 1 medium lemon until a large bowl until you have 2 teaspoons. Squeeze 2 tablespoons juice from the lemon into the bowl.

Step 3

Whisk together 2 teaspoons finely grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 4 cloves minced garlic, and 1/2 teaspoon each salt and freshly ground black pepper in a large bowl. Add 1 1/2 pounds large shrimp (peeled and deveined) and toss to coat.

Step 4

Divide 1 cup dried orzo between the four packets, then top with the shrimp and any liquid left in the bowl. Divide 1 pound trimmed asparagus and 6 tablespoons cubed unsalted butter between the packets. Tightly seal the packets. Grill or roast until the orzo is cooked and the shrimp are opaque, 18 to 20 minutes. Garnish with chopped fresh parsley.