Shrimp and Summer Veggie Foil Packs

Ingredients

• 1 small zucchini, ends trimmed, sliced into half moons, 1 1/3 cups
• 1 small yellow squash, ends trimmed, sliced into quarters, 1 1/3 cups
• 1 pint grape tomatoes
• 1 green bell pepper, chopped, 1 cup
• 1/2 small red onion, chopped into chunks and separated
• 1 1/2 cups fresh corn
• 1 1/4 lbs. large raw shrimp, peeled and deviened
• 3 Tbsp olive oil
• 3 garlic cloves, minced, 1 Tbsp
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1/2 tsp celery seed
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper, or to taste, optional
• 1 1/2 Tbsp minced parsley, for garnish, optional
• 4 lemon wedges, for serving

Directions

1. Heat the grill to medium-high, aiming for 425 degrees. Tear off 8 pieces of heavy duty aluminum foil, each 12 by 14-inch, planning on 2 layers for every packet.
2. In a large bowl, combine the zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp. Add the olive oil, then season with the garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper. Turn everything together until the shrimp and vegetables are evenly coated.
3. For each packet, stack 2 foil sheets so they run in opposite directions. Spoon the shrimp mixture into the middle of the foil, shaping it into a rectangle. Bring the sides of the first foil layer up and crimp the edges several times to close it securely, then fold the second layer around it from the opposite direction and crimp those edges as well.
4. Place the packets on the grill and cook until the shrimp are done, about 12 – 14 minutes, turning each packet over once midway through cooking.
5. Open the packets carefully, since hot steam will come out. Finish with parsley and serve with lemon juice for spritzing.