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I also use this same technique. And when I BBQ, I put salt and pepper and rosemary on them with garlic butter, package in foil, and put on the grill, mmmm...

Yes, that's correct, and in fact, I prefer the light green parts over the white, but that's just a personal thing :wink:

I never use garlic powder. Nothing beats the profound taste and smell of real garlic on your fingers :chef:

You can also put in the garlic after you added the meat or shrimps in the oil. Never burns