1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
the two ears corn, each cut crosswise into four pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin vegetable oil
1 tbsp. Old Bay seasoning
Freshly ground black pepper
2 tbsp. freshly chopped parsley
1 lemon, sliced into thin wedges
4 tbsp. butter
Tear an 18” piece of industrial quality foil for every packet, along side a 16” sheet of parchment paper for every . Layer the parchment paper on top of the foil.
Divide the corn, zucchini, minced garlic, shrimp, spices, and butter between the 2 sheets of foil.
To form the packets, bring one among the short edges of the foil to satisfy the opposite , then crimp around all edges to seal.
Cook the packets on a grill (or the grill grate over your campfire) for 8 minutes, flipping occasionally.
Remove from the grill and let cool slightly. Open the packets carefully – they’re going to be filled with hot steam. Top with fresh parsley and luxuriate in .
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