Instructions: Rinse the shrimp and pat dry. Cut the asparagus on the diagonal into 2-inch pieces. In a bowl, combine the butter, dill, wine, lemon peel, salt and pepper.

Have ready a 36- by 18-inch piece of foil. Fold it to make an 18-inch square. In the center of the foil, place the shrimp, asparagus and leek. Top with the butter mixture. Bring up the 2 opposite sides of the foil and seal with a double fold. Fold remaining ends so that the shrimp mixture is enclosed, but leave a little space for steam to build up.

Grill this foil packet directly over medium heat for about 15 minutes, turning once. When the shrimp turn pink, remove packet from the grill. Unwrap the packet and serve the shrimp and the vegetables over the rice, with the juices from the packet drizzled over the top.

This recipe yields 4 servings.

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