Ingredients 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil 1/2 pound medium raw shrimp, peeled and de-veined 1 cup instant rice 2 teaspoons seafood seasoning 2 cloves garlic, minced, divided 2 cups broccoli florets 2 tablespoons butter, cut into pieces 8 ice cubes 1/2 cup water Directions Preheat oven to 450 degrees F or grill to medium-high. Center one-half of shrimp on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Arrange rice around shrimp; sprinkle shrimp and rice with seafood seasoning and half of garlic. Place broccoli over shrimp; sprinkle with remaining garlic and 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 13minutes in covered grill. Stir rice before serving.