Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 cup (150g) zucchini, sliced into half-moons
  • 1 cup (160g) corn, fresh off the cob or frozen pearls
  • 1 cup (150g) baby red potatoes, quartered
  • 1 small (50g) red onion, roughly chopped
  • 4 tbsp (56g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) Old Bay seasoning
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the shrimp, zucchini, corn, potatoes, and red onion.
  2. Pour the melted butter, minced garlic, lemon juice, and seasonings over the mixture. Toss gently until every piece of seafood and vegetable is evenly coated.
  3. Cut four large squares of heavy-duty foil (approx. 12x12 inches) and divide the shrimp mixture evenly among the squares.
  4. Bring the two long sides of the foil together and fold the seams twice to create a secure channel; fold the ends inward and tuck them tightly to seal the pouch, leaving about an inch of headspace.
  5. Preheat grill to medium-high heat (about 400°F / 200°C) and place the packets on the grill grates.
  6. Cook for approximately 12 minutes until the shrimp are opaque and vegetables are tender. Garnish with fresh parsley before serving.