Grilled Shrimp and Veggie Foil Pack

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  Shrimp(454g)
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  Zucchini(220g)
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  Squash, Yellow Summer(170g)
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  Bell Pepper(480g)
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  Yellow Onion(136g)
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  Garlic(5g)
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  Italian seasoning(3g)
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  Paprika, Smoked(3g)
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  1 tsp salt ($0.04)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  Wine, White, Dry(60g)
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  Butter(30g)
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  Lemon

Instructions

1. 1Chop the zucchini, yellow summer squash, bell pepper, and onion into bite-sized pieces (about ¾-inch). Mince the fresh garlic and slice the lemon into wedges.
2. 2In a large bowl, combine the shrimp, zucchini, yellow summer squash, bell pepper, onion, garlic, Italian seasoning, and smoked paprika. Toss until evenly coated.
3. 3Cut five 12×18-inch sheets of heavy-duty foil. Divide the shrimp and vegetable mixture evenly among the foil sheets, placing it in the center of each sheet. Top each portion with a pat of butter and drizzle with the white wine.
4. 4Fold each foil sheet by bringing the short sides together, then fold the seams twice and tuck the ends in and up to seal tightly.
5. 5Heat a large skillet or griddle over medium-high heat. Once hot, carefully place the foil packets on the skillet, working in batches if needed to avoid crowding.
6. 6Cook for 8–10 minutes until the shrimp is opaque and cooked through (internal temp reaches 145°F). You'll hear steam hissing inside the packets as they cook.
7. 7Carefully remove the packets from the heat using tongs and allow them to cool for 3–5 minutes before opening (steam will be very hot).
8. 8Divide the cooked shrimp and vegetable mixture evenly into 5 airtight containers while hot. Serve each portion with fresh lemon wedges.