Ingredients
- 1Small Zucchini (ends trimmed, sliced into half-moons, 1 1/3 cups)
- 1Small Yellow Squash (ends trimmed, sliced into quarters, 1 1/3 cups)
- 1 pintGrape Tomatoes
- 1 Green Bell Pepper (chopped, 1 cup)
- ½Small Red Onion (chopped into chunks and separated)
- 1 ½ cupsFresh Corn on the cob
- 11/4 poundsLarge Raw Shrimp (21/25, peeled and deveined)
- 3 tablespoonsOlive Oil
- 3Garlic Cloves (minced, 1 Tbsp)
- addBlack Pepper
- 1 teaspoonPaprika
- ½ teaspoon Celery Seed
- ½ teaspoonDried Thyme
- ¼ teaspoon Cayenne Pepper (or to taste, optional)
- 1 ½ tablespoonsParsley (minced, for garnish, optional)
- 4Lemon Wedges (for serving)
Instructions
- Preheat the grill over medium-high heat to 425 degrees.
- Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil.
- In a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
- Drizzle with olive oil and then sprinkle over garlic, 1 tsp salt, ½ tsp pepper, paprika, celery seed, thyme and cayenne pepper.
- Toss mixture well to evenly coat.
- Layer two sheets of foil per packet, with the first sheet of foil laying in the opposite direction of the second. Divide mixture among double lined foil adding I to the center in a rectangular shape.
- Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
- Grill until shrimp is cooked through, about 12 – 14 minutes, flip packets over halfway through grilling.
- Carefully open packets. Sprinkle with parsley and serve with lemon juice for spritzing.