2 sheets (12x8-inches each) Reynolds Wrap Aluminum Foil
1/2 lb. medium raw peeled and deveined shrimp
1 c. instant rice (Minute)
1 tsp. seafood seasoning
2 cloves garlic, minced, divided
2 c. broccoli florets
2 tbsp butter, cut in pieces
8 ice cubes
1/2 c. water

Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray. Center one-half of shrimp on each sheet of Reynolds Wrap Aluminum Foil. Arrange rice around shrimp; top with broccoli and sprinkle with remaining garlic. Top with butter. Place ice cubes on top. Bring up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 15 to 18 minutes on a cookie sheet in oven or grill (9 to 13 mins. in covered grill). Stir rice before serving.

Makes 2 servings.