Ingredients
1⅓cupszucchini,(1 small), ends trimmed, sliced into half moons
1⅓cupsyellow squash,(1 small), ends trimmed, sliced into quarters
1pintgrape tomatoes
1cupgreen bell pepper,chopped
½small red onion,chopped into chunks and separated
1½cupsfresh corn
1¼lbslarge raw shrimp,(21/25), peeled and deveined
3tbspolive oil
3clovesgarlic,(1 tbsp), minced
salt and freshly ground black pepper
1tsppaprika
½tspcelery seed
½tspdried thyme
¼tspcayenne pepper,or to taste, optional
1½tbspparsley,minced, for garnish, optional
4lemon wedges,for serving
Preparation
Preheat a grill over medium-high heat to 425 degrees F.
Cut 8 sheets of 12×4-inch heavy-duty aluminum foil. Use two sheets of foil per packet.
To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn, and shrimp.
Drizzle over olive oil, then sprinkle over garlic, 1 teaspoon salt, ½ teaspoon 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 it to the center in a rectangular shape.
Wrap up sides of the first sheet of foil and roll edges several times to seal, then place the second sheet going opposite length and wrap while rolling edges to seal.
Grill for about 12 to 14 minutes until shrimp is cooked through, while filliping packets over to opposite side once halfway through grilling.
Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
