Ingredients:

  • 1 lb large raw shrimp, peeled and deveined
  • 8 oz smoked turkey sausage, sliced into rounds
  • 1 lb baby red potatoes, quartered into 1/2 inch pieces
  • 2 cups fresh corn, cut into small rounds
  • 1 lb zucchini, sliced into half-moons
  • 1 lemon, half sliced into rounds, half juiced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Whisk the sauce. In your large bowl, combine olive oil, lemon juice, melted butter, Old Bay, smoked paprika, pepper, and salt. Note: Whisking these first creates an emulsion that clings to the food.
  2. Coat the dense items. Add the quartered potatoes and sliced sausage to the bowl. Toss them thoroughly until they are glossy and orange from the spices.
  3. Fold in the delicate items. Gently add the raw shrimp, corn, and zucchini. Fold them in with a spatula until lightly coated, being careful not to snap the shrimp.
  4. Prep the foil. Tear four 12x18 inch squares of heavy duty foil.
  5. Divide the mix. Spoon the seafood and veg mixture evenly across the four sheets.
  6. Add the aromatics. Place 1-2 lemon slices directly on top of each pile.
  7. Seal the packets. Bring the long edges together and fold them over twice. Fold the ends inward tightly until the packet feels like a sealed pouch.
  8. Grill the packets. Place them on a preheated grill and cook for 20-25 minutes.
  9. The Finish. Remove from the grill and carefully open (watch the steam!). Garnish with chopped fresh parsley.