Place a layer of veggies on a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil folded in half.
Add a couple pats of butter, salt and pepper and any garlic or onions you might like.
Top with a filet of fish or handful of shrimp.
Season the fish or shrimp with salt and pepper and any other herbs you’d like.  Drizzle the top with olive oil. Top the fish or shrimp with a slice of citrus fruit.
Close up the foil into packet and place around the edge of 400-600°F fire in the middle of the grill, around a fire pit or next to a campfire.
Once the ingredients start to sizzle inside, wait 10 minutes and then rotate the packets 180°F.
Use a probe thermometer to check the temp of the fish inside the packet by poking the probe into the packet. Target temperature is 135-145°F.
Once the fish comes to temperature, remove the packet from the grill and serve.