GINGER SHRIMP AND BROCCOLI

1 Reynolds® Hot Bags Foil Bag, large size
2 pounds medium raw shrimp, peeled and deveined
4 cups broccoli florets
1 medium red bell pepper, cut in strips
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons dark sesame oil
Soy sauce

PREHEAT grill to medium-high or oven to 450°F.
ARRANGE shrimp, broccoli and red pepper in bag in an even layer; sprinkle with garlic and ginger. Drizzle oil over ingredients in bag.
TO SEAL, double fold open end of bag; place in a 1-inch deep pan.
TO COOK, slide bag onto grill or leave in pan and place in oven. GRILL 10 to 15 minutes in covered grill OR BAKE 25 to 30 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape. Sprinkle with soy sauce before serving.

Makes 5 to 6 servings.