Foil dinners . . . I can picture fixing this over a campfire. You don't have to use shrimp. I can see using chicken. I can see using other seasonings like Rustic Herb Seasoning. This was very delicious.
Ingredients:12 baby red potatoes, scrubbed clean
6 pieces heavy-duty aluminum foil (18x15-inches ea)
2 medium zucchini, sliced
36 grape tomatoes (abt 1 dry pint)
3 ears of corn, shucked, kernels cut off, or 2 c frozen corn kernels
2 Tbsp Citrus Herb Seasoning
1 1/2 - 2 lbs (26-30 count) raw shrimp, peeled and deveined
1/4 c butter, cut into 6 pieces, optional
Instructions:
1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on high 4-5 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. Divide among pieces of foil.
2. Add remaining vegetables to foil. Sprinkle 1 Tablespoon Citrus Herb Seasoning over vegetables. Top with shrimp. Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning. Top with butter, if desired. Bring together 2 sides of foil seal edges, making a 1/2 inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning occasionally, until shrimp is opaque in color and reaches 145 degrees on an instant-read food thermometer, about 15 minutes.
Makes 6 servings. Serve with Herbed Avocado Chopped Salad.
Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 one-gallon freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.
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