Ingredients
• 1 pkg (200 g) Krinos® Traditional Feta, crumbled
• ¼ cup (60 mL) Krinos® sliced Kalamata Olives
• 3 tbsp (45 mL) Krinos® Olive Oil
• 1 large lemon, zest and juice
• 1 tsp (5 mL) Krinos® Dried Oregano
• ½ tsp (2 mL) smoked paprika
• 12 asparagus spears, trimmed
• 4 salmon fillets (125 g each)
• 12 large shrimp, peeled and deveined, tail on
• 4 10-inch (25 cm) foil squares
• 1 pkg (200 g) Krinos® Traditional Feta, crumbled
• ¼ cup (60 mL) Krinos® sliced Kalamata Olives
• 3 tbsp (45 mL) Krinos® Olive Oil
• 1 large lemon, zest and juice
• 1 tsp (5 mL) Krinos® Dried Oregano
• ½ tsp (2 mL) smoked paprika
• 12 asparagus spears, trimmed
• 4 salmon fillets (125 g each)
• 12 large shrimp, peeled and deveined, tail on
• 4 10-inch (25 cm) foil squares
Instructions
In a medium bowl, combine feta, olives, olive oil, lemon zest and juice, oregano and paprika. Set aside.
Cut asparagus into 2-inch (5 cm) pieces. Equally divide asparagus onto centre of each foil square. Place salmon fillets on top and 3 shrimp each.
Equally divide feta topping between each packet. Bring sides of foil together over the salmon and crimp to seal well.
Pre-heat grill to 350°F (180°C). Place packets on grill. Grill covered for 15 to 20 minutes or until fish and shrimp are fully cooked. Serve and enjoy!
Tip: Place packets on baking sheet and bake in 350°F (180°C) oven for 20 to 25 minutes or until fish and shrimp are opaque.
